It has been a little busy the past weeks and I have been baking a lot for the holidays, but my favourite sweet treats for Christmas eve and the days to follow are yet to be made (desserts that cannot be made too much in advance). I had the most wonderful time a week ago Friday night, when we together with a couple of close friends surprised a friend of ours in form of a hen night. We treated her to a facial, manicure and make-up, all done by a professional. We enjoyed each others company, some sparkling and loads of food. This time all things on offer were made gluten free, to make sure everyone could have a bit of everything. There wasn't a lot of time for photography, so I will be posting some of the recipes without pictures.
The homemade gluten free snacks for the evening included:
Spiced Cupcakes with Frosting
Selection of (smelly) cheeses
Apples and grapes
Cantaloupe with Serrano ham
Here is one of the recipes:
Spiced Mini Cupcakes (48pcs)
100grams butter, softened
2dl gluten free flour mix (i.e. semper fin mix)
0,5dl cocoa powder
1dl ground almonds
1tsp baking powder
1tsp vanilla extract
0,5-1tsp each of cardamom, ground cinnamon and ground ginger
180grams philadelphia cream cheese
2dl whipping cream
icing sugar, to taste
1tbsp custard powder
1. Start by beating together the butter and sugar. Add the eggs, one at a time until the mixture is smooth and fluffy.
2. Sift the dry ingredients together in a bowl and fold it into the batter without over mixing.
3. Line a 24 hole mini cupcake tray with paper cases and pipe the mixture into the cases, filling them only half way. (I did the second batch on a regular oven tray, not having time to wait for the first ones to finish baking. It is just as good, as long as the paper cases for the cupcakes are sturdy enough, so that the cupcakes hold their shape while baking.)
4. Bake at 175degrees, until golden. (~15mins).
5. Once the cupcakes are cool, make the frosting by whisking the cream cheese with the cream, adding the sugar and sifting the custard powder into the cream to give it a firmer consistency. Pipe the frosting immediately and chill the cupcakes.
6. I decorated the cupcakes with some edible green glitter and some red and white candy cane sprinkles. They looked almost like little Christmas trees!:)