Yes, you've read that right!
These completely gluten free Lemon and Amaretto cupcakes have all the flavours of the Jubilee Pudding in cupcake form!
You may have seen various discussions going around about the Jubilee Pudding. Its a trifle that begins with a base of swiss roll filled with lemon curd, layered with St Clement's Jelly, lemon custard, amaretti biscuits, mandarin coulis, double cream, and finally white chocolate 'bark'.
Of course, due to the swiss roll it's not gluten free, so these cupcakes have elements of all these flavours without the effort of each layer.
So, how then are you going to make these?
Start with the base which is a white chocolate sponge. Fill it with lemon curd. Top with a beautifully boozy amaretto buttercream, Finish with fresh mandarin segments and mixed citrus peel jewels. YUM!
And so wonderfully simple and quick that you can get on with celebrating the Jubilee.
Have a go and let me know what you think. And if you've had a go at the original Platinum Pudding, definitely let me know how it went!
Let's get Caking It.
180C (170C fan)
Yield: 12 cupcakes
Prep: 10 mins
Bake: 18 mins
Assembly: 10 mins
150g unsalted butter
150g caster sugar
4 medium eggs
100g white chocolate
1/2 tsp vanilla extract
160g gluten free self-raising flour
1 tsp baking powder
1/2 tsp xanthan gum
2 tbsp sour cream
150g unsalted butter
400g icing sugar
4 tbsp amaretto
Fresh mandarin oranges
Mixed citrus peel
Don't forget to wait until all the ingredients are room temperature before starting.
Preheat oven to 180C. Fill 12 muffin holes with cases.
With a fork, cream the butter until pale, then add the sugar and cream together until fully incorporated.
Add the vanilla extract and eggs, one at a time, mixing with an electric whisk between each addition.
Melt the white chocolate in 20 second increments in the microwave and then add to the mix.
In a separate bowl, mix the flour, baking powder, and xanthan gum with a fork, and then add this to the mixture, mixing until fully incorporated. Add the sour cream and mix one final time.
Let the mixture sit in the cases for 20 minutes before placing in an oven for 18 minutes. A skewer or toothpick inserted into the cupcakes should come out clean.
This buttercream is beautifully delicious and boozy.
While the sponges are cooling, move onto the buttercream.
Cream the butter until pale, and gradually add in the icing sugar until it is all incorporated. You can do this either with a standing mixer, an electric hand whisk, or a fork. At this point the mixture should be stiff.
Add a tablespoon of amaretto liqueur and mix, continuing to add the rest of the amaretto until a glossy, smooth and pipeable buttercream is formed.
Making sure the sponges are completely cool, scoop out the middle of the cupcake with an apple corer, taking care not to go right down to the bottom.
Spoon a little lemon curd into each cupcake hole.
Pipe your beautiful amaretto buttercream onto your cupcakes and top with a mandarin segment and some mixed peel jewels.