Gloverly Cupcakes

Last week was a busy week of baking and here is another delicious Christmassy recipe that we made. I haven’t done a lot of gluten free baking recently as Rich is no longer following a gluten free diet. But these sounded good, especially the pastry made with marzipan in it. Click here to see the recipe.

I would usually make my own orange curd to use in recipes but last week there was just too much to do already. I couldn’t get hold of any on our weekly online shop but popped into a National Trust shop while I was at Chartwell and found some and it was absolutely amazing, I’m enjoying the left overs on toast for breakfast.

Here is the recipe for the mini clementine bakewells.

5 tbsp Orange Curd

3 Clementines, zested and juiced

50g butter softened

50g Caster Sugar

1 medium egg

100g Ground Almonds

2 tbsp Gluten Free Plain Flour

1/2 tsp Gluten Free Baking Powder

1/2 tsp Almond Extract

5 tbsp Icing Sugar

Candied peel to decorate

Pastry:

200g Rice Flour

40g Potato Flour

20g Tapioca Flour

1/2 tsp Xantham Gum

75g Marzipan, diced

100g Butter or margarine

1 Medium Egg

For the pastry put all the flours, xantham gum, marzipan and butter into a food processor and pulse until there are no lumps. Add the egg and a drizzle of water and pulse till it just comes together as a soft ball. Chill in the fridge for 20 mins.

Roll the pastry on a lightly floured surface and cut the rounds to fit your tin – I used a mini muffin tin, but you could make larger ones with a fairy cake tin. Press the cut rounds into the tin and chill in the fridge for 20 mins.

Heat the oven to 180 (160 fan). Mix the clementine zest into the orange curd and put a small amount in the base of each pastry case.

For the filling use an electric mixer and beat together the butter, sugar, ground almonds, flour and baking powder. Spoon the filling on top of the orange curd. Bake for 15-20 mins until golden.

Cool for 5 mins then carefully remove from the tin and place on a cooling rack. When they are cool mix the icing sugar with enough clementine juice to make a runny drizzle icing, drizzle or pipe over the tarts and scatter with some mixed peel.