Gluten or Gluten-free, this rich, dark chocolate batter for these small batch of cupcakes makes life a little bit sweeter.
To make these cupcakes Gluten-Free, use King Arthur's Measure for Measure flour. (No other gluten-free flour has been tested.) If using the recommended flour the only slight difference will be with the doming of the cupcakes. ~Recipe by: BB Bakes Sugar Art
Doughnut flavored mini-cakes filled with a Fresh Strawberry Cream and topped with a White Chocolate Ganache. A small batch recipe (2 cups) it's the perfect amount of batter to use with silicone baking molds. To make this recipe Gluten-Free: Measure-for-Measure (King Arthur's) flour. ~BB Bakes Sugar Art
Preheat oven to 350º. Lightly coat a silicone baking mold with cooking spray.
In a large mixing bowl using a hand mixer beat together sugar and egg until light yellow in color.
Whisk together vegetable oil, milk and vanilla extract. Add to egg/sugar mixture and mix to combine.
In a medium mixing bowl combine and whisk together flour, baking powder, salt, cinnamon and nutmeg.
Add dry mixture to the wet ingredients. Mix on low-speed until combined and batter is smooth. Don't overmix.
Distribute batter evenly between the 6 silicone molds.
Bake at 350º for 18-20 minutes or until the tops of the mini-cakes are firm to touch and a toothpick comes out clean.
Allow mini-cakes to cool in the silicone baking mold; wrap the with saran wrap;refrigerate until time to assemble.
To assemble mini-cakes: with the cakes in the silicone baking mold, level the tops with a bread knife. Flip over and carefully remove mini-cakes from mold. Add filling to one of the cakes and top with a 2nd cake. Glaze with white chocolate ganache.
Mini-Cakes Topper Drip Border: use melted candy melts around the edge/perimeter of the top only.
Recipes for Strawberry Cream Filling and White Chocolate Ganache @BB Bakes Sugar Art
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