Recipe: Gluten Free Toblerone Cupcakes
Gluten free Toblerone cupcakes – they are so sweet and so good. In June I made a Toblerone Cake and these little cakes are just as good. The perfect size for a lunch or even just a treat after cutting the lawn. I like treats!
Let’s get started.
Ingredients
- 1 cup of sugar
- 3/4 cup and 2 tablespoons of gluten free flour
- 6 tablespoons of cocoa powder
- 1/2 teaspoon of salt
- 1/8 teaspoon of baking soda and powder
- 1 egg
- 1/2 cup of soya milk and oil
- 2 teaspoons of vanilla
- 1/2 cup of boiling water
- 50g of Toblerone
- Toblerone Buttercream:
- 100g of Toblerone
- 1 cup of powdered sugar
- 1/2 cup of salted butter
- 2 teaspoons of vanilla
- 1 tablespoon of soya milk
First up, gather all of your ingredients and mixer. Get the ingredients all measured and ready because then it’s just easier when it’s time to mix. Lastly, set the oven to 350 degrees.
Next, mix all the dry together: sugar, flour, cocoa powder, salt, soda and powder. Sift them together and put them in the mixing bowl. Then, add in the egg, milk, oil and the vanilla. Mix well. Then, add in the 1/2 cup of boiling water and beat.
Pour into a cupcake lined pan and bake at 350 degrees for 25-33 minutes.
Finally, time for the butter cream. Take Toblerone and melt it in a double boiler.
While that’s melting, beat the butter until it’s nice and whipped. Once the Toblerone is melted and cooled a bit, stir it into the whipped butter. Add in the vanilla and soya milk. Then, a bit at a time, whisk in the powdered sugar and combine well.
Once the cupcakes are done, take out of the oven and let them cool.
It’s important to let the gluten free Toblerone cupcakes to cool before you ice them because you don’t want the icing to melt and make a mess.
This recipe will make 12-18 cupcakes.
Ice the cupcakes and top with crushed Toblerone. Now, time to eat up.
These Toblerone cupcakes are so good they will not last long. Thanks for visiting and I’ll see you again soon!
Recipe
Gluten Free Toblerone Cupcakes
Ingredients
- 1 cup of sugar
- 3/4 cup and 2 tablespoons of gluten free flour
- 6 tablespoons of cocoa powder
- 1/2 teaspoon of salt
- 1/8 teaspoon of baking soda and powder
- 1 egg
- 1/2 cup of soya milk and oil
- 2 teaspoons of vanilla
- 1/2 cup of boiling water
- 50 g of Toblerone
- Toblerone Buttercream:
- 100 g of Toblerone
- 1 cup of powdered sugar
- 1/2 cup of salted butter
- 2 teaspoons of vanilla
- 1 tablespoon of soya milk
Instructions
- First up, gather all of your ingredients and mixer. Get the ingredients all measured and ready because then it's just easier when it's time to mix. Lastly, set the oven to 350 degrees.
- Next, mix all the dry together: sugar, flour, cocoa powder, salt, soda and powder. Sift them together and put them in the mixing bowl. Then, add in the egg, milk, oil and the vanilla. Mix well. Then, add in the 1/2 cup of boiling water and beat.
- Pour into a cupcake lined pan and bake at 350 degrees for 25-33 minutes.
- Finally, time for the butter cream. Take Toblerone and melt it in a double boiler.
- While that's melting, beat the butter until it's nice and whipped. Once the Toblerone is melted and cooled a bit, stir it into the whipped butter. Add in the vanilla and soya milk. Then, a bit at a time, whisk in the powdered sugar and combine well.
- Once the cupcakes are done, take out of the oven and let them cool.
- It's important to let the gluten free Toblerone cupcakes to cool before you ice them because you don't want the icing to melt and make a mess.
- Ice the cupcakes and top with crushed Toblerone. Now, time to eat up.
