Cream Sundae Cupcakes topped with Picota Cherry – Recipe by Becky Excell
Ingredients for Cream Sundae Cupcakes topped with Picota Cherry
For the cupcakes:
- 200g butter, softened
- 200g caster sugar
- 4 medium eggs
- 165g gluten-free self raising flour
- 25g cocoa powder
- 1/4 tsp gluten-free baking powder
- 1/4 tsp xanthan gum
For the filling (optional):
- chocolate spread
For the buttercream:
- 200g butter, softened
- 400g icing sugar
- 1 tsp vanilla extract
To decorate:
- chocolate sauce
- colourful sprinkles
- Picota Cherries
Method for Cream Sundae Cupcakes topped with Picota Cherry
For the cupcakes:
- Preheat your oven to 160C Can / 180C and place cupcake cases into your cupcake tin. I sprinkle a little rice into each hole before the case as this helps reduce unwanted moisture.
- Cream together your softened butter and sugar using an electric hand whisk. Do so until lighter in colour and fluffier in texture.
- Gradually add your eggs (I whisk briefly in between each addition) and mix in.
- Sift in your flour, cocoa, baking powder and xanthan gum and then mix with your electric hand whisk until combined.
- Spoon your mixture into your cupcake cases and place in the preheated oven for 20-22 minutes.
- Remove from the oven and allow to cool very briefly in the tin, then move the cases to a cooling rack.
For the buttercream:
- In a large bowl mix your softened butter on a medium speed for about 5 minutes until the butter has gone a lot more pale in colour. You can use an electric hand mixer or stand mixer for this.
- Add your icing sugar gradually. I add it in 2 stages and beat for about 3 minutes between each addition.
- Add your vanilla extract and mix once more – it should now be done.
To assemble your cupcakes:
- Once the cupcakes are cool, if filling, you need to core each cupcake. I use the larger end of one of my piping nozzles to gently push into the centre of each cupcake, then removing the core as you pull it out.
- Fill each hole with chocolate spread until full.
- Transfer your buttercream into a piping bag with a large star nozzle. Then pipe your buttercream on top. Alternatively, you can always spoon the buttercream on.
- Drizzle each with chocolate sauce, add some colourful sprinkles and complete with a Picota Cherry on top as the star of the show. Enjoy!
Take a look here for more picota cherry recipes
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