Cake is a favourite sweet of all because you can eat it, either for breakfast or for evening snack. Is an ideal snack to take it with you at school or at work or at an excursion.
These gluten-free cupcakes in particular are delicious and so easy to make. Everyone will love them.
As I’ve told you before, since my children came into my life, homemade cake came along with it. There is almost always cake in our house and the smell of baked cake reminds me of my childhood and specifically the last house we moved with my parents, because there we ‘ve got the first electric stove with an oven, so it was easier for my mother to make us cakes every 15 days. So I continue the tradition and make cakes or cupcakes 2 to 3 times a month.
When the children go on their school trips it’s easier to have a cupcake than a slice of cake. Usually, the slice of cake falls apart as it goes into the bag and also falls apart on the little hands of the children who are happily running all the time. So the cupcake (in its paper) seems an ideal solution in the hands of children, without falling apart so easily.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
The easiest way for adding the pistachio cream to the cake, is to put it in ice cube trays in the freezer for about 3-4 hours. Mine was in freezer a day before. Although it's not necessary to do this, it's easier that way.
Beat the oil with the sugar in the mixer.
Add the eggs one by one and the vanilla and continue beating.
Sift the flour with cocoa powder and baking powder and add it to the batter.
Add the milk and yogurt also. Beat the batter well.
Place papers liners in the cupcakes’ mold and distribute half of the batter.
Sprinkle with a little grated pistachio and then place an ice cube/tablespoon of the pistachio cream in each cupcake.
Divide the remaining batter on top.
Sprinkle with grated pistachio on top and bake in a preheated oven at 180°C / 350°F (conventional mode) for about 25 Minutes.
Ingredients
Directions
The easiest way for adding the pistachio cream to the cake, is to put it in ice cube trays in the freezer for about 3-4 hours. Mine was in freezer a day before. Although it's not necessary to do this, it's easier that way.
Beat the oil with the sugar in the mixer.
Add the eggs one by one and the vanilla and continue beating.
Sift the flour with cocoa powder and baking powder and add it to the batter.
Add the milk and yogurt also. Beat the batter well.
Place papers liners in the cupcakes’ mold and distribute half of the batter.
Sprinkle with a little grated pistachio and then place an ice cube/tablespoon of the pistachio cream in each cupcake.
Divide the remaining batter on top.
Sprinkle with grated pistachio on top and bake in a preheated oven at 180°C / 350°F (conventional mode) for about 25 Minutes.
See the following video to found out how easy this recipe is:
- If you don’t have gluten-free self-rising flour, then use gluten-free pastry flour and add 1 tsp. baking powder.
- If you don’t have yogurt and milk, you can put either 2/3 cup of yogurt or 2/3 cup of milk.
- You can also add the grated pistachio to the cake batter.
- Especially cakes needs the flour to be sifted.
- Beat very well the batter to make the batter fluffy.
- Put more batter at the bottom and less on top
- Every oven heats different. My new oven is slower than the old one. The time I’m giving in every recipe is approximately. Watch them as they baking and adapt the time.
Good Luck and Bon Appétit!!!
Did you make this recipe?
I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud for you.
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