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Monday, December 24, 2012

Raspberry-almond buns (gluten-free)

Seb made me a birthday cake with lemon cake and raspberry icing. He woke me up with cake and candles. He did an awesome job. Not to mention the day of presents and greetings and surprise friend-mob of a house show and whole room of lovely people singing 'Happy Birthday' to me with yet another cake+candles...

There was some icing left over. I wanted to use it up, got a copy of 'Vegan Cupcakes Take Over The World' for my birthday (exciting: I look at her blog often but didn't have any of their books), and am having a GF person over for dinner tomorrow night so decided it would be a good idea to test out the GF vanilla cupcake recipe and top it with the leftover raspberry icing. Of course I didn't have the exact right combination of GF flours so didn't exactly follow the recipe, but nevertheless they came out quite well.

(made 11, could have filled a bit less full to make 12)

1 cup soy milk
1/3 cup veg oil
3/4 cup sugar
2 tsp vanilla essence
1/4 tsp almond essence
1/4 cup tapioca flour (used glutinous rice flour)
2 tbsp ground linseed
1/3 cup corn flour or almond flour (used corn masa flour)
1/2 cup white rice flour
1/2 cup quinoa flour (used ragi flour = millet flour)
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt

Heat oven to 350F and line muffin tin. Mix milk, oil, sugar and essences in a large bowl. Add tapioca flour and linseed and mix thoroughly. Add corn flour, rice flour, quinoa flour, baking powder, bicarb and salt and mix thoroughly (don't worry about overmixing). Fill cups and bake for 20-25 minutes, until a skewer comes out clean. Allow to cool completely before icing.


Gosh, these look like they should be for a little girl's birthday party or something. The buns rose quite nicely and also taste pretty good: the predominant flavour is almond - it would appear that almond essence is pretty powerful stuff. S assures me the colour of the icing is entirely from raspberry, which is awesome... He doesn't remember what recipe he used but I suspect it may have been this one.

Icing:
1/2 cup coconut oil, softened
1/2 cup margarine, softened
3 1/2 cups icing sugar
1 1/2 tsp vanilla essence
2-3 tbsp raspberry jam
2 tsp lemon juice
1 tsp cornstarch

Heat 3 tbsp raspberry jam in a pan. Mix cornstarch with a bit of water and add to the raspberry jam. Stir until it become clear and thick. Push the sauce through a sieve to remove the raspberry seeds. Beat the softened coconut oil and margarine together to a fluffy mixture. Add the icing sugar alternated with the raspberry sauce and vanilla. Beat to a smooth and even consistency. (note: S had evidently had trouble softening the coconut oil as it is Winter and so I warmed the icing a little and beat it some more to make it smoother and more evenly coloured, which worked well).


I decorated them with flaked almonds, basil flowers and red sugar crystals.


These taste most strongly of almond.  Quite nice texture.  Alvin liked them.  They froze well (apart from the flowers, obv).
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