I'll confess, prior to working on this recipe, gluten free cooking was something that scared me. I didn't understand it, and whenever I looked at recipes online they would ask for 4 or more kinds of flour and I would back away from my computer slowly. I'm pleased to report that this recipe is super quick and easy to make and whilst I have used almond meal instead of another flour, means that you can just use normal store-bought gluten free flour without needing to hunt down a myriad of varieties.
Following along the trend of making these cupcakes as easy and as foolproof as possible, by calling them 'unicorn turd' cupcakes you can really get away with making your frosting as messy and lazy as you like - if it all turns to shit (I'm sorry, the pun was a necessity) you can just call them unicorn diarrhea cupcakes and pretend that those were your intent all along! Just make sure you put lots of lovely colours in there and you can get away with anything. I wanted these cupcakes to look like the poo of a magical, mystical creature and that's exactly how they turned out!
UNICORN TURD CUPCAKES (GLUTEN FREE) with quick frosting
Makes 24 mini cupcakes.
- 1 and 3/4 cups gluten free flour
- 1 cup Bonsoy (or other plant milk)
- 3/4 cup sugar
- 1/2 cup frozen raspberries
- 1/3 cup vegetable oil
- 1/4 cup almond meal
- 1 tablespoon vanilla extract
- 2 teaspoons cream of tartar
- 2 teaspoons flax meal
- 1 teaspoon apple cider vinegar
- 1 teaspoon baking soda
- 1/2 teaspoon guar gum (or xanthan gum)
- Zest of 1 lemon
- Pink food colouring.
- Optional: 1 tablespoon mulberry syrup
- 2 cups powdered sugar
- 1 cup nuttelex/margarine (I used the coconut oil based one as it's palm oil free)
- 1/4 cup copha shortening (or any shortening - copha is in the butter section of the majority of Australian supermarkets)
- 1/4 cup aquafaba (liquid from a can of chickpeas)
- 2 tablespoons raspberry essence
- Fresh raspberries
- Red (make sure it doesn't contain colour 120), pink and blue food colouring.
- Preheat oven to 170 degree celcius (340 fahrenheit) and use coconut oil to grease a mini cupcake tin (mine makes 24 cupcakes).
- Pour bonsoy and apple cider vinegar into a bowl and let sit for 2 minutes to curdle. Add in oil, vanilla, cream of tartar and flaxmeal before setting to the side.
- In a large bowl, sift flour and almond meal before adding sugar, baking soda, guar gum and lemon zest - mix thoroughly and make a well.
- Pour liquid ingredients into the well and stir until just combined. Cupcakes work best when not mixed too much, so don't go overboard. Split this dough into halves and place in separate bowls.
- Mix mullberry syrup (or a different flavour if you're feeling like it!) into one half of the dough, and in the other half mix in your frozen raspberries. Scoop the two batters into the mini cupcake tin one at a time for a layered effect. Make sure the frozen raspberries aren't at the edges of the cupcake moulds or else they will sabotage the structure of the cupcakes. Use a spoon to flatten the cupcake tops, and bang the tin on the counter gently a few times to make sure there are no air bubbles.
- Bake for 22-25 minutes, keeping an eye on them towards the end of the cooking time. When you take them out, they'll be sticky and gooey but after cooling and drying they will come out delightfully springy and delicious!
- To make the frosting, slightly melt your shortening but ensure the margarine you use is right out of the fridge. Mix the shortening and margarine with an electric beater on high for two minutes, before making a well in the centre. Pour in the aquafaba and whip this in the centre of the margarine mix until it puffs up, then beat everything together again. Pour in the powdered sugar and whip for 3-4 more minutes, adding the raspberry essence in during the last 30 seconds. Place a couple of drops of each food colouring around the frosting mixture, and then mix it in with a fork - this doesn't need to be fully mixed in. Pipe with a piping bag, top with a fresh raspberry and anything else that tickles your fancy and serve!
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