Gluten-Free Chocolate Orange Cupcakes

Ingredients (makes 11)

For the orange cupcakes

215g gluten-free plain flour • 133g caster sugar • 1.5tsp gluten-free baking powder • 1 pinch salt • 62.5g butter • 190ml orange juice • 62.5ml vegetable oil • 1/2tsp orange essence • 1 egg • 3 drops yellow food gel • 2 drops red food gel

For the orange frosting

150g butter • 300g icing sugar • 2tbsp orange juice • 2 drops orange essence • 2 drops yellow food gel • 1 drop red food gel •

To decorate

11tsp chocolate fudge ganache • 55 chocolate chips • 11 modelling chocolate hearts (plus gold edible dust)

To make the orange cupcakes…

  • Pre-heat the oven to 160ºC and line a baking tray with cupcake cases
  • Combine the dry ingredients in a large mixing bowl
  • Add the wet ingredients and mix well with a hand mixer
  • Use an ice cream scoop to transfer 2 scoops of the batter into each cupcake case
  • Bake in the oven for 18-20 minutes, then leave to cool whilst you prepare the frosting

To make the frosting…

  • Whisk the butter with a hand mixer for 5 minutes
  • Add the icing sugar in quarters and whisk until smooth
  • Add the orange essence, orange juice and food gels

To decorate…

  • Take use the tip of a wide round piping nozzle to take the core out of each cupcake
  • Fill the centre of each cupcake with ready-made chocolate fudge ganache
  • Pipe a double swirl of orange frosting on each cupcake with a star tipped nozzle
  • Put 5 chocolate chips in the space inside the frosting swirl
  • Roll out the modelling chocolate, cut out 11 hearts and brush gold edible dust on the hearts using a stencil
  • Place the hearts on the cupcakes, forming a roof over the frosting and chocolate chips

Gluten-Free S’mores Cupcakes

fullsizeoutput_3b4aThese sweet and sticky cupcakes bring me back to the summer, when I made my first real s’mores with friends on camp. We had a bonfire night in the forest, the stars above us as we danced around the flames in the gathering dark. It may be approaching winter now, but with this new recipe, you’ll be able to savour your sweet summer memories all year round. Unfortunately, we don’t have graham crackers in the UK, so I’ve substituted the classic ingredient with digestive biscuits (much to my American friends’ disgust).

Ingredients (makes 22 cupcakes)

For the cake batter:

300g butter

300g caster sugar

300g gluten-free self-raising flour

5 eggs

2tsp vanilla essence

To decorate:

250g butter

425g icing sugar

75g cocoa powder

100g dark chocolate chips

1 pack mini marshmallows

4 gluten free digestive biscuits

edible glitter (optional)


  1. Pre-heat the oven to 180°C and line 2 baking trays with cupcake cases
  2. Cream the butter and sugar together in a large mixing bowl
  3. Add the eggs, flour and vanilla essence and mix well
  4. Put one and a half ice cream scoopfuls of batter into each cupcake case and put in the oven for 18-20 minutes
  5. To make the chocolate frosting, cream the butter, icing sugar and cocoa powder together until smooth and fluffy (add 2tbsp water to loosen if necessary)
  6. Once the cupcakes have cooled, pipe the frosting in a double layered ring on each cupcake using a star tipped piping nozzle
  7. Melt the dark chocolate chips in the microwave at 20 second intervals, mixing in between, until smooth
  8. Pipe the melted chocolate (using a small piping bag or ziplock bag) on top of the frosting ring, gently guiding it down the sides so that it drips
  9. Top the cupcakes with mini marshmallows and crushed biscuits (and edible glitter, of course)

Salted Caramel Cupcakes


Ingredients (makes 17 cupcakes)

For the cupcakes 

  • 225g plain flour
  • 115g caster sugar
  • 1tsp cinnamon
  • 1tsp spice mix
  • 1tsp ginger
  • 50g honey
  • 115g golden syrup
  • 50ml cooking oil
  • 2 eggs
  • 1tsp bicarbonate of soda
  • 80ml orange juice

To decorate

  • 250g Sugar and Crumbs salted caramel icing sugar
  • 50g regular icing sugar
  • 150g butter
  • 2tbsp milk
  • 1 pack Renshaw dark brown, chocolate flavoured fondant
  • gold edible dust
  • edible glitter

Special equipment needed

  • Fondant decorating stencils
  • Paintbrush
  • Scone cutter
  • Star piping nozzle
  • Palette knife



  1. Preheat the oven to 170ºC and line a baking tray with cupcake cases
  2. In a large mixing bowl, combine the flour, caster sugar and spices
  3. Add the honey, golden syrup, cooking oil and eggs
  4. In a small bowl, stir the bicarbonate of soda into the orange juice (it will fizz), then add this to the main batter and beat well
  5. Fill the cupcake cases with 2 ice cream scoops of batter and put in the oven for 20 minutes (until they look golden brown and feel springy on top)
  6. Let the cupcakes cool on a rack while you prepare the frosting
  7. For the frosting, cream the butter until fluffy and gradually sift in the icing sugars
  8. Add 2tbsp milk to make the frosting light and smooth, and cream the ingredients with an electric mixer for several minutes for the best results
  9. Pipe the frosting in a ring on top of each cupcake, dragging the piping nozzle inwards to complete the circle
  10. On a clean and dry surface dusted with icing sugar, roll out the fondant to the thickness of a £1 coin and use a scone cutter to cut out 1 disc for each cupcake
  11. Line up your discs and cover them with a stencil, pressing it firmly into place on the fondant
  12. Paint the gold edible dust onto the discs, being careful not to move the stencil out of position
  13. Carefully lift the stencil off the discs and use a palette knife to place one on the centre of each cupcake
  14. Sprinkle some edible glitter on top of the cupcakes for an extra sparkle!