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Digital Subscriptions > Food Heaven > Issue76 > CUPCAKES AND Mini Bakes


…for maximumindulgence! Mini Bakes
top these with a peanut butter frosting, OR USE tahini WHICH IS fresher and lighter

Brownie cupcakes with tahini frosting


For the cupcakes

250g (8¾oz) gluten-free semisweet chocolate

170g (6oz) gluten-free unsweetened chocolate

210g (7½oz) coconut oil, melted and cooled

375g (13¼oz) light brown sugar

150g (5¼oz) ground hazelnuts or ground almonds

90g (3¼oz) sorghum flour

1½ tsp fine sea salt

1½ tsp bicarbonate of soda

6 large free-range eggs, beaten

3 tbsp good-quality vanilla extract

For the frosting

110g (4oz) unsalted butter, at room temperature

180g (6¼oz) tahini, well-stirred

60g (2oz) icing sugar, sifted

½ tsp fine sea salt grated gluten-free chocolate, for sprinkling

1 Preheat the oven to 170°C/Gas Mark 3½ and line two cupcake trays with 20 paper cases.

2 Melt the chocolate in a bain-marie over a low heat (place a glass bowl over a pan of steaming water, but make sure the bottom of the bowl doesn’t touch the water as it will scorch the chocolate). When the chocolate has melted, set aside to cool.

3 Combine the coconut oil with the cooled chocolate.

4 Whisk together the dry ingredients in a large mixing bowl. Add the eggs, vanilla and the chocolate mixture and beat together for about 2 minutes, until the batter thickens and becomes glossy.

5 Divide the batter between the prepared cupcake trays, filling each case two thirds full.

6 Bake for 22-25 minutes. You want them to seem almost under-baked, so that they keep their soft and fudgy centres.

7 The tops will become cracked and fall, having risen, so don’t panic… it’s how it’s meant to be! Leave the cupcakes to cool completely before frosting, otherwise it will slide straight off.

8 To make the frosting, place all the ingredients in a food-processor and mix together until the butter has softened and the ingredients are fully combined. This is slightly thinner than the classic cupcake frosting. Swirl 1-2 teaspoons on top of each cupcake. Sprinkle over grated gluten-free chocolate to finish.

Recipe taken from Gluten Free, Naturally by Caroline Byron, photography by Clare Winfield, published by Kyle Books (RRP £18.99).

Tiramisu cupcakes

Recipe by Reka Csulak from Holy Whisk Blog (


For the batter

300g (10½oz) flour

75g (2¾oz) sugar

75g (2¾oz) muscovado

2 tsp baking powder

1 tsp cinnamon a pinch of salt

1 tbsp instant coffee (optional)

For the wet ingredients

75ml (2¾fl oz) espresso, room temperature

1 free-range egg

150ml (5¼fl oz) milk

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About Food Heaven

Get your sweet fix in miniature form with our cute cupcakes and mini bakes for every occasion in the August/September issue of Baking Heaven. We’ve got recipes you can whip up in just 10 minutes (perfect for last-minute guests!), Mary Berry shares her gorgeous white chocolate and strawberry traybake and other delicious fast cakes, plus we take a look at how liquorice can enhance both sweet and savoury recipes. Also this issue, find out step-by-step how to make a surprise checkerboard cake, try sugarless baking and lots more. Get your copy now!