Sorry it has been so silent over here, I recently moved! I should actually post a little something on the new flat because it is AMAZING… But more on that later. Food stuff now.
Over Easter and the days surrounding I have not been very loyal to my gluten free mission. But lets be real, holidays that are centred around chocolate cakes and candy eggs were never meant to be health conscious and disciplined. Although, I actually made these the weekend before Easter, which means I really have no excuse. Whoops.
Prepare for a sweet overload.
You will need:
1 cup flour
3/4 cups sugar
1/4 cups buttermilk
1/2 cup Woolies Ruby Grapefruit sparkling juice
pink food coloring
1/2 cup softened butter
1/4 tsp baking soda
1/2 tsp baking powder
4 egg whites
tsp cream of tartar
2 tbs lemon juice
1 tsp vanilla essence
1 cup caster sugar
2 tsp pink food coloring
*Preheat the oven to 180*
Beat butter & sugar till light and fluffy. Add the eggs and beat till smooth.
Sift dry ingredients together. And add to the butter mixture. Add the rest of the ingredients – baking powder & soda last.
Line a 12 hole muffin pan, pour in the batter and bake for 25 minutes.
For the frosting:
Put your egg whites, sugar 7 cream of tartar into a bowl. Set over a pan of simmering (not boiling) water – make sure the bowl doesn’t touch the water.
Whisk the mixture continuously until the sugar has dissolved. When the mix is warm to the touch remove from heat and whisk with an electric beater until the egg whites form stiff peaks. At this point add your food coloring and vanilla essence and beat until well combined.
Spoon your marshmallow frosting into a piping bag and frost your cupcakes (make sure they are 100% cool first!) then, for extra flavor, use a chef’s blow torch to toast the marshmallow topping.
Serve with the Woolies Ruby Grapefruit Sparkling juice to offset the sweet! It is divine.