Marbled Bizcocho Cupcakes with Carob Buttercream Icing/Pétites génoises bizcocho & Glaçage caroube-crème au beurre

What do you get when you cross a spanish 4-3-2-1 formula cake, some carob powder and a little nostalgia thrown in for good measure? Marbled Bizcocho Cupcakes of course!

I say nostalgia, because marble cake is my earliest baking memory. It all started with two crazy kids, peering excitedly into the oven on a saturday morning and squealing with delight when the cake came out…..’maaaarbled’

as I couldn’t remember the last time I made a marble cake, I figured it was about time I baked one ‘sin gluten’

So you’re thinking what’s up with the bizcocho right? Or more importantly what IS it? Well sometimes you come home from work on a weekday, dog tired, your tummy’s screaming for a sweet gfree snack after dinner, but all your body wants is sleep….

Somehow you manage to muster up enough energy to throw a few ingredients together and suddenly realise, you don’t have a simple cake recipe.

*gulp*

You know what I mean, one that requires no scales, no long lists of ingredients, no large memory and no thinking, which is exactly what happened to me the other week…. Bizcocho is a kind of spanish pound/madeira cake, well known in Spain for possessing all of the above qualities. All you need is a yoghurt pot so let’s get baking!

Gluten free Bizcocho Cupcakes


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  • 4 eggs
  • 3 pots of flour (I used 1 pot tapioca, 1 pot almond, 1 pot white rice, but pretty much any mix works)
  • 2 pots of sugar OR 1 1/2 pots of agave nectar
  • 2 tsps baking powder
  • 1 pot of oil
  • 1 pot of yoghurt
  • carob powder/flour *optional

Preheat your oven to 180ºC/350ºF

Pour the yoghurt into a large bowl.

Fill the empty pot with oil, then add it to the yoghurt.

Next add the sugar/agave, then the eggs and mix well.

Then comes the flour and baking powder, stir them into the liquid ingredients and mix until combined.

(If you want to marble it add a teaspoon of carob powder to 1/4 to a 1/3 of the batter, mix to combine, then spoon the carob batter and yellow batter alternately into the cupcake cases, then swirl with the tip of a sharp knife for that marble effect)

OR (if you want to keep it simple)

Pour the batter into your cupcake cases.

Pop in the oven and bake for about 20 minutes.

Petites génoises bizcocho sans gluten

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  • 4 oeufs
  • 3 pots de farine (J’avais mis 1 pot de farine de tapioca, 1 pot de poudre d’amandes, 1 pot de farine de riz blanche mais normalement n’importe quel mélange marche bien.
  • 2 pots de sucre
  • 2 c à c de poudre à lever
  • 1 pot d’huile
  • 1 pot de yaourt
  • du poudre/farine de caroube *facultatif

Préchauffez le four à 180ºC/350ºF

Versez le pot de yaourt dans un grand bol.

Remplissez le pot vide avec du l’huile et ajoutez au yaourt.

Ensuite ajoutez le sucre, les oeufs et mélangez bien.

À ce stade là, on ajoute les farines et le poudre à lever,  puis rajoutez-les aux ingrédients liquides et mélangez jusqu’à l’incorporation.

(Si vous voulez que les petites génoises soient marbrées….Ajoutez une cuillère à café de poudre de caroube à 1/4 à 1/3 de la pâte, puis mélangez jusqu’à l’incorporation. À l’aide d’une cuillère à café, versez la pâte caroube et la pâte jaune alternativement auxmoules puis avec la pointe d’un couteau, tourbillionez la pâte pour créer un effet marbré)

OU (si vous préférez une vie plus simple)

Versez la pâte dans les moules à petites génoise/cupcakes.

Mettez la pâte au four et enfournez pendant environ 20 minutes.

If you want to make it even fancier…well…that’s where  the carob buttercream icing come in…..Suivez-moi/Follow me…


Carob Buttercream Icing

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  • 1/4 cup butter
  • 1 cup of icing/confectioner’s sugar
  • 1 tablespoon of carob powder
  • 1/2 teaspoon of vanilla

So if I’m completely honest, I kind of made this one up as I went along and the subsequent remakes have all ended up tasting a little different, so feel free to scream at me if it looks or tastes a little different from what you were expecting!

Mix the carob and butter together.

Add the icing sugar a little at a time, beating well after each addition until well incorporated.

Pour into a piping bag or a sheet of baking paper rolled into a cone shape and pipe away!

…oh almost forgot sprinkle with whatever chocolately topping you have at home :)

Glaçage caroube-crème au beurre
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J’avoues que pour cette recette j’ai improvisé au fur à mesure  et à chaque fois que je l’ai refait le goût n’était pas tout à fait pareil, donc n’hésitez pas à me crier dessus, si le glaçage ressemble à autre chose ou n’a pas exactement le goût que vous cherchez!

  • 57g  de beurre
  • 110g de sucre glace
  • 1 c à s de poudre/farine de caroube
  • 1/2 c à c d’extrait de vanille

Mélangez le poudre de caroube et le beurre ensemble.

Ajoutez le sucre au fur à mesure et mélangez bien après chaque addition.

Versez le glaçage dans une poche à douille ou du papier cuisson roulé en forme de cône et décorez!

………..ah j’ai failli oublier saupoudrez avec des vermicelles du chocolat.

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7 thoughts on “Marbled Bizcocho Cupcakes with Carob Buttercream Icing/Pétites génoises bizcocho & Glaçage caroube-crème au beurre

  1. ohmygosh, I would LOVE THESE. you must be the gluten free angel. I had SUCH a bad experience with GF marbled loaves. I must ask though, what are the measurmeents for a pot?

  2. @you’re so sweet….. ;) but the gluten free angel does kinda have a ring to it! The measurements come from the empty yoghurt pot, once you’ve tipped the yoghurt into the mixing bowl, you can use it to measure the other ingredients :) Simples!

    @Conor – yeah that’s just the way I’d describe it, I still get a kick from marbling cakes now! :)

  3. Just wanted to respond to your comment re: good to the grain – I read it cover to cover every few days and each time I discover a different idea or ingredient buried in there that sparks something for me. The photos are beautiful, but not really the most inspiring, especially since they don’t always correspond to the recipes so you’re not sure exactly what they are. But one day you will find your spark in there, I’m sure!

  4. Pingback: Buckwheat and Prune Oatmeal Biscuits/Biscuits aux pruneaux, flocons d’avoine et sarrasin « The Curious Baker

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