sharing recipes from one generation to the next
My gluten free friend loves to bake and she always has an appreciative audience. She’s impressed many important people with her raspberry cupcakes, but has always been reluctant to share her secret recipe. Well I’m blowing her cover. She uses a packet mix intelligently tweaked with the addition of fresh fruit. She’s adamant that it must be a Basco brand vanilla cup cake packet as no other gives the same result. The package includes the cake mix, the icing mix and 12 patty cases.
I had a great time in the kitchen with my grand daughter who has a wheat intolerance. She measured, mixed and dolloped, before enjoying the bowl scrapings for morning tea. Once the cakes were cooked and cooled, we made butter cream with some sieved raspberries for flavour and colour. Miss S spread the topping on the cakes before tucking into a feast of Madame’s Best Gluten Free Raspberry Cupcakes.
Personally, I think these cakes taste best the next day, if they last that long!
I Packet Basco Gluten Free Vanilla Cupcakes
60g soft butter or margarine
150ml lactose free milk or dairy free milk
1 small apple, finely grated
250g frozen raspberries
Extra 40g soft butter or margarine
Extra 1/4 cup raspberries
Pre heat the oven to 180C. Put the patty cases into muffin tins.
Tip the cake mix into a bowl. Make a well in the centre and add the soft butter, eggs and milk. Beat with a wooden spoon into a smooth batter. Stir in the grated apple.
Divide the batter in half. Spoon a small amount of batter into each party case using one half. Drop 2-3 raspberries into the patty cases then top with the remaining batter.
Bake 20-25 minutes or until the cakes spring back when touched. Cool for 5 minutes in the tin then remove to a cooling wire. Cool then ice.
OPTION: substitute the apple with a large kiwi fruit or a small pear
Make 2 tablespoons of raspberry purée by straining some fruit through a sieve.
Make the icing. Tip the mix into a small bowl, then beat in the raspberry purée and extra soft butter. Spread the icing over the cooled cupcakes.