Simple to make but bursting with benefits these tasty treats combine the rich chocolatey taste of cacao with the fruity delight of acai. The soft buttercream topping makes these cakes an indulgent dessert!
Equipment
- Oven
- Mixing Bowl
- Sieve
- Silicone Cupcake Moulds
- Wire Racks
- Small Bowl
- Wooden Spoon
Ingredients
For the sponge
- 300g Caster Sugar
- 100g Unsalted Butter
- 1 Tsp Baking Powder
- 90ml Boiling Hot Water
- 175g Gluten-Free Self Raising Flour
- 3 Eggs
For the buttercream
- 150g Softened Butter
- 300g Icing Sugar
Optional topping
- Sprinkle of Blueberries
Method
- Firstly, to begin making the sponge cake part of the cupcakes - preheat the oven to 160 degrees C.
- The in a mixicing bowl, place the butter and sugar and stir together.
- Beat in the eggs, one at a time with the water in splashes.
- Add the flour through a sieve in two halves, along with the baking powder and cacao powder once the eggs and water have been mixed in.
- Spoon evenly into silicone cupcake moulds.
- Bake for 30-35 minutes in the preheated oven.
- Allow the cakes to cool in the moulds for a few minutes before removing to wire racks to cool completely.
- To make the buttercream; beat the butter until creamy in a small bowl - until it's pale in colour and light in texture.
- Add the icing sugar in 3 seperate intervals through a sieve, beating well between each addition.
- Add the acai powder and stir to combne until the mixture is a lovely light lilac colour.
- Dollop the buttercream on top of the cooled cupcakes and top with blueberries.
- Eat and enjoy!
Print
Click to enlarge