- Published: Sunday, 09 February 2014 20:23
Today has been a fun day experimenting in the Scoff kitchen. I've been working on a new cupcake recipe as my brother in law and niece were visiting, and I know how much they love cake! I was playing around with a chocolate cupcake with a coffee frosting and toasted coconut to decorate.
As usual, I have to de-glutenise the recipe (as we never use wheat flour in the Scoff kitchen). I have my own version of gluten free cupcake mix, it is unique, not quite the same as any of the numerous recipes out there in the vegan cookbooks or blogosphere. I have tried many other versions, some I find a bit heavy or too dry, and some, though lovely, I think are just a bit too time consuming or costly. Cupcakes with coconut butter, agave and quinoa flour anyone? The price starts to get a bit out of hand!
The Scoff ethos is to make great tasting products that don't make us feel that we're missing out, and also using fairly straight forward ingredients and processes so that the end product isn't ludicrously expensive. It already costs more to bake in small batches and use gluten free flours etc, so I prefer not to add too much unnecessary additional cost on.
So, with this in mind I made my cupcakes. The chocolate and coconut cupcake was lovely and moist, the creamy coffee buttercream was delicous and not too sweet, and the toasted coconut just topped it off. They went down a treat with my visitors, we ate 8 of them in no time at all! Now I have a few left over for tomorrow.
I think these would be great to provide to someone for a birthday party and would complement a large chocolate cake. However, on reflection I think they could be made a little bit more decadent with a richer chocolate cake and a layer of chocolate ganache under the buttercream. That's what I'll try next time...