Welcome to my blog, through which I hope to be able to share my experiences of gluten free cooking, baking, experimenting and eating.
When my daughter was diagnosed (age 6) with Coeliac Disease, our world of eating changed overnight. From breads, pastry and pasta to cakes, biscuits and puddings.......... suddenly most of what we knew was 'off the menu'. I think I must have tested every available gluten free product on the market, seeking out replacements to try and keep things as normal as possible. I was disappointed to find that what was available was often dry, crumbly and flavourless.
Not one to shy away from a challenge, I decided to turn my kitchen into a laboratory, turn all I knew about cooking on its head and start creating!

Wednesday, 22 June 2016

Miss GF Makes #4 - Ice Cream Cone 'welcome home' Cupcakes with Mocha Frosting (gluten free)


How impressive are these for a 10 year old baker? Miss GF is making great progress. With the complete trust of a child, she will (it seems) grab any book off the shelf and (regardless of whether she has ever heard of or used the ingredients previously) and will make whatever she likes the look of. Good for you Miss GF.... I'm so proud of your kitchen adventures (and fearlessness)!

She made these amazing Cone Cupcakes to welcome me home from my recent trip to the States. It was the first time I had been away from her for more than one night and although I think we probably all benefitted from some time away from each other asserting a little individual independence, I was quite relieved (in a selfish sort of a way) that my absence was felt and I was actually missed.


Miss GF found the main sponge recipe and the idea to bake it in cones (gluten free of course) in a book by Elana Amsterdam ('Gluten Free Cupcakes'), which uses lots of healthier ingredients...... coconut and almond flour, unrefined sugars and dairy free alternatives.

I am reliably told by Mr GF that our very clever little baker insisted on doing all the preparation and baking on her own, with Mr GF being banished from the kitchen. His principle support role was to ferry her to the supermarket to source the ingredients which she couldn't immediately find in the cupboard and to clear up the mess once she'd finished (breathes a sigh of relief that the second task fell to someone other than me on this occasion)....


I think she has surpassed herself. She managed to work from a recipe that used unfamiliar US cup measurements and she even remembered to take eggs from the fridge well in advance and allow them to come to room temperature before mixing!

Miss GF's frosting was (in typical Miss GF style) somewhat unconventional in it's production..... She tells me that she did not use a recipe and instead chose to make it up as she went along...... apparently 'rubbing' the icing sugar and cocoa into the butter until it became a sort of icing ball to which she added and finger kneaded the coffee to get a soft pipeable mocha frosting.....


Actually.... it tasted great..... A perfect balance of chocolate and coffee, which was not excessively sweet. I have however chosen to offer you a fairly standard bowl & spoon frosting method below as I figure that 'kneading' frosting is a tad random and beyond requirements! Still..... Miss GF certainly shows ingenuity and willingness to experiment.....

And what of the Cone Cakes? They are absolutely delicious! Made with coconut flour and agave nectar, they are shockingly healthy sponge-wise, but also beautifully moist and perfectly textured. The sponge is free of gluten, dairy, grains, nuts, soy and refined sugar....... Perfect for a whole bunch of avoidances, and you can always top with a dairy and refined sugar free frosting for the full intolerance-busting package.


Miss GF's choice of mocha topping was spot on and paired really well with the flavours beneath........ She has recently developed a bit of a liking for coffee (should I be worried?), but if you prefer, you could use plain chocolate frosting or even a fruity alternative.


I am sharing Miss GF's amazing Cone Cupcakes with the following :


Treat Petite - This month with Cakeyboi (and as always, The Baking Explorer). June's theme is 'Fit for a Queen'. I think these would look fab at any garden party and I certainly felt like a queen when Miss GF presented them to me!





Recipe of the Week with A Mummy Too.



Cook Blog Share - this week with Hijacked by Twins.





Free From Fridays with the Free From Farmhouse.


Gluten Free Fridays with Vegetarian Mamma.







Ice Cream Cone Cupcakes (with a sponge recipe from Elana Amsterdam)

Ingredients

10 gluten free ice cream cones/baskets (flat-bottomed) - Miss GF used Eskal GF Ice Cream Party Tubs

Sponge (gluten, dairy, grain, nut, soy and refined sugar free)
½ cup/56g coconut flour
½ teaspoon fine sea salt
¼ teaspoon bicarbonate of soda
4 large eggs - room temperature
½ cup/120 ml grapeseed oil
½ cup/120 ml agave nectar
1 tablespoon vanilla extract

Frosting
make a batch of your favourite frosting, e.g. :
60g butter/dairy free spread
180 to 200g icing sugar
1 to 2 tablespoons very strong cold coffee or a teaspoon instant espresso powder
1 tablespoon cocoa powder

gluten free sprinkles or chocolate eggs to decorate

Method

  1. Sponge : Pre-heat the oven to 180 C/350 F/Gas 4.
  2. Prepare the cones by placing in a muffin tray and secure/stabilise the base with foil round the base, if necessary.
  3. In a large bowl, weigh and combine the coconut flour, salt and bicarbonate of soda, whisking lightly together to break down any lumps. Set aside.
  4. In a separate bowl, whisk together the eggs, grapeseed oil, agave nectar and vanilla extract.
  5. Add the liquid mix to the flour mix and blend with the electric whisk until fully combined.
  6. Divide the mixture between all the cone cases (about half full).
  7. Bake for approximately 25 minutes on the lowest oven rack until well-risen and a skewer inserted into the centre of the sponge comes out with only a few moist crumbs attached. 
  8. Remove the cupcake cones from the tin immediately and place on a wire rack to cool. Leave to cool completely.
  9. Whilst cooling, make the Frosting : Beat the butter/spread until soft and gradually add the icing sugar, cocoa powder and coffee until well-blended, smooth and a good consistency for piping.
  10. When the cupcakes are cold, pipe frosting onto the top of each and decorate as you wish.
Gluten Free Alchemist © 2013-16 unless otherwise indicated

16 comments:

  1. Wow - I think Miss GF can pipe icing better than I can - it is a most impressive offering - good to know she would have been able to look after herself while you were away. Hope you had a good trip - am sure it would have been emotional but hope it provided some solace too.

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    1. Thanks Johanna. Miss GF loves piping! And her cooking skills would land her in good stead for survival I think!
      The trip to the States was as good as it could be and really helped to make sense of what had happened. I am really glad that I went x

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  2. Very well done Miss GF. That is the advantage of being young, no fear over experimenting.

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    1. Thanks DC. Miss GF was (rightly) pleased with her cakes. I think she could be giving her cookery teacher a few free from lessons next year when she goes to secondary school!

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  3. How awesome is Miss GF? They look and sound fab and I love her confidence in the kitchen...and kneading the icing? Surely that will be the next trend - get it on YouTube pronto!! I really hoping my two will be like that when they are a little older. Actually she reminds me a bit of me when I was that age...I used to make all sorts - with and without recipes. My particular favourite was trying to concoct the perfect recipe for chocolate milkshake...there was a lot of taste-testing involved in that one! Eb x

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    1. Awesome for sure Eb! xx
      It's funny... I remember going home after school to an empty house and grabbing stuff from the cupboard (no recipe) and making cakes..... then eating them before anyone else got home to destroy the evidence! One of my (very strange) favourite tricks though, was to get white bread and fill it with lemon curd, before rolling it as flat as I could with a rolling pin! Sort of tasty lemon dough..... Not sure it would be quite the same gluten free...

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  4. Oh wow, these look amazing!! Little miss GF is obviously following in your footsteps. It's brilliant to get them started young. #freefromfridays

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    1. Thanks Emma. The earlier the better I think! Cooking is a pretty essential skill (especially for special dietary needs) and a good understanding of nutrition is a bit of a building block for health. So I'm well-chuffed that Miss GF takes over when she gets the urge. x

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  5. I love the rubbing in method for icing. That is the kind of thing Roo would do if I let her loose in the kitchen...but I'm not sure it would be quite so beautiful since she tends to make everything up from scratch which results in things that are a little random! Well done Miss GF and welcome home. You were missed by me too!

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    1. Awww thanks Vicki. Rubbing in the icing was pretty unconventional, but hey..... it worked, so who am I to question her ingenuity? A couple more years and Roo will be taking over the kitchen me thinks....

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  6. I love these - so elegant and summery. Perfect for a garden party. Thanks for entering Miss GF's creation into Treat Petite x

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    1. Thanks Stuart. The cones were a great idea and make it so easy to eat them standing up! x

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  7. Oooh these look fantastic, I must keep an eye out for those cones, I love coconut! Thank you for sharing with #CookBlogShare x

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    1. Thanks Kirsty. The coconut flour made a great sponge. Whenever we see the cones we grab a whole bunch of boxes of them so we have them when we need them! x

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  8. Wow! I think you need to watch your back... ;) Little Miss GF is mighty talented! Thanks for entering these beauties into #TreatPetite

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