Sunday, 21 January 2018


gf chocolate cupcakes with raspberry-blueberry-vanilla swirl buttercream
No worries people, no unicorns were harmed in the making of these cupcakes.

My baby is 11 years old and this is the 2nd batch of gf chocolate cupcakes I made for her birthday.  The first batch was with a simple vanilla buttercream and she brought all 24 to share with her class on her birthday.  Her pal is Celiac as is another child in the class so I made sure to make everything gluten free (and no nuts of course).  My daughter is allergic to nuts and so are several children in the school.

extra shiny bling from colourful dragees. I don't like their crunch but they sure are pretty
This 2nd batch of cupcakes was for her birthday party on the weekend.  We went to The Luminous Elephant and she and her gal pals made bath bombs, sang karaoke, nibbled on snacks and ate these Unicorn Cupcakes.  

there are no artificial colours in the buttercream frosting! I used organic blueberry and raspberry powders for intense flavour and gorgeous natural colour
Some of the girls were in her class and had tasted the 1st batch; so I asked which they preferred.  They all chimed at once "these!" The frosting tastes SO good!  

I had butterfly pea flower and could have made a blue buttercream too and now I'm slightly disappointed I forgot to use that too. Oh well, 3 colours is enough lol!

In fact, I have green (spinach powder), orange (carrot powder) and red (beet powder) but was hesitant to use veggie flavours because y'know kids might detect the veggies in their buttercream! Maybe next time I'll be more daring haha!
the tri-coloured swirl effect was so pretty

(adapted from Barefoot Contessa's "Beatty's Chocolate Cake")

  • 1 3/4 cups gluten free flour [I used Namaste gf flour]
  • 2 cups organic evaporated cane sugar
  • 3/4 cups cocoa powder 
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup organic buttermilk [or 1 cup organic milk & 1 tablespoon lemon juice mixed with milk to acidulate]
  • 1/2 cup avocado oil
  • 2 extra large free range  eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 shots espresso in a measuring cup; topped up with hot water to make 1 cup coffee

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