Today I’m going to share with you my Gluten Free Fondant Fancy Cupcakes recipe which is inspired by the showstopper challenge from the Semi Final of ‘The Great British Bake Off’.
Last week’s show saw the remaining four bakers battling it out over Patisserie for a place in final, but sadly Selasi didn’t make the cut. He might not have made it to the final, but he did win over the hearts of the nation and I will definitely miss him during this week’s show. Speaking of this week, the final will be a very bittersweet occasion, as although I am excited to see who wins, I am sad that this is the last episode of GBBO as we know it.
What I’m going to miss most is how the show has inspired me to bake things I’d never thought of trying – this includes fondant fancies, which were featured on last week’s show.
I used to love Fondant Fancies and seeing them on the show has made me feel super nostalgic – I remember having them at my Grandma’s house when I was little and how I always would choose the pink ones, because I liked them best!
I will admit though, Fondant Fancies looked incredibly difficult and fiddly to make, so I decided to go for a more simple approach. My Fondant Fancy cupcakes are much a easier to achieve, but they are every bit as delicate, dainty and delicious as the fondant fancies I remember.
These cupcakes would be lovely served at afternoon tea or a birthday party and are sure to impress, despite being deceptively simple.
Gluten Free Fondant Fancy Cupcakes
Makes approximately 16 small cupcakes
For the cupcakes:
150g softened butter (or dairy free alternative)
150g caster sugar
150g gluten free self raising flour
1/2 tsp baking powder
1 tsp vanilla extract
1 tbsp milk (or dairy free alternative)
For the buttercream:
100g softened butter (or dairy free alternative)
100g icing sugar
For the fondant icing:
300g ready to roll icing
50ml cold water
A few drops of pink food colouring
1. Preheat the oven to 160 degrees C/gas mark 3 then line two cupcake trays with 16 cupcake cases.
2. In a large bowl, beat the butter, sugar and vanilla together with an electric hand mixer until light and fluffy.
3. Add a tablespoon of flour, then beat in the eggs a little bit a time before sifting in the remaining flour and baking powder. Add the milk, then beat the ingredients together with the electric hand mixer until combined.
4. Spoon two teaspoons of mixture into each cupcake case, being careful not to overfill them. Bake for 20 to 25 minutes until golden brown and firm to touch.
5. Leave the cupcakes to cool on a wire rack. To make the buttercream, beat the butter with an electric hand mixer until it’s very light and fluffy. Add the icing sugar and continue to beat until all the ingredients are combined, then transfer the buttercream to a piping bag fitted with a medium plain nozzle.
6. Once the cupcakes have cooled, pipe a blob of buttercream onto each cupcake then place them in freezer to firm up while you make the fondant icing.
7. Cut the ready to roll icing into pieces and place them in a large bowl. Add a splash of water and using a spatula start to break up the icing until it starts to become more paste like. Add the rest of the water and beat with an electric hand mixer until the fondant becomes more runny.
8. Save a couple of tablespoons of the white icing to decorate the top of the cupcakes. Add a couple of drops of pink food colouring to the remaining icing and mix until the fondant turns a light pink colour.
9. Remove the cupcakes from the freezer. Spoon a little of the pink fondant icing over each cupcake, then use a palate knife to spread out the icing making sure that the buttercream is covered.
10. Put the left over white icing into a piping bag fitted with a small writing nozzle. Pipe the icing across the top in a zig zag pattern.