Primrose Bakery Chocolate Cupcakes: Gluten Free

I know cupcakes are not the most fashionable desert in the world anymore but they are still handy when you need to make enough cake to feed a crowd. I made a batch of orange curd earlier this week and I thought a nice way to use up the last bit would be to use it with something chocolatey and so I thought of chocolate cupcakes topped with a layer or orange curd and a good dollop of chocolate butter cream, the orange and chocolate worked really well together as is their wont but these cupcakes would be just as delicious without the orange curd


The Orange Curd recipe can be found at this very elegant website:

The cupcake and butter cream recipes are from the Primrose Bakery Cookbook, here adapted for Gluten Free. While these weren’t as dense and moist as I would like, possibly due to the fact that I stored the frosted cakes overnight in the fridge or due to the gluten free flour ( I will be tinkering with the recipe going forward) they were lovely and light and the frosting is delicious.




115g grams dark chocolate, I used 74%
85 grams unsalted butter softened
175grams soft brown sugar
2 large eggs, separated
185 grams Doves Farm plain flour
2 teaspoons of baking powder
pinch of salt
250 ml low fat milk
1 teaspoon of vanilla extract

Preheat the oven to 180/Gas 4/ 350

• Line a cupcake or bun tray with liners, I got 21 cupcakes from this recipe
• Melt the chocolate in a bowl set over gently simmering water and set aside to cool
• Cream the butter and sugar together until smooth, I used my fancy new mixer for this but a hand whisk or indeed a wooden spoon and some elbow grease would also work.
• Add the egg yolks to batter and then pour in the cooled melted chocolate and mix until it is fully incorporated
• Sift together the flour, salt and baking powder.
• Add the vanilla extract to the milk
• Start adding the flour and milk to the batter, first add some flour, beat well and then some milk, again beating well, continue until you have added all the milk and flour.

• In a clean, dry bowl whisk the egg whites until the soft peak stage.
• Gently fold the egg whites in to the batter.
• Spoon the batter in to the lined cupcake tray, filling each case until it is two thirds full.
• Place the trays in the oven and bake for between 20-25 minutes.
• Leave the cooked cupcakes to cool in the tins for ten minutes or so before placing on a wire rack to cool.

Chocolate Buttercream


350 grams  dark chocolate, I used 74%
225 grams unsalted butter, at room temp
1tablespoon of  low fat milk
1teaspoon of  vanilla extract
250grams of icing sugar, sifted

• Melt the chocolate in a bowl over a pan of gently simmering water, set aside to cool.
• Beat together the butter, sifted icing sugar, milk and vanilla extract until smooth.
• Add the cool melted chocolate to the butter cream and beat until thick, if it looks too runny to use when trying to ice cupcakes or cakes, simply keep beating or allow it to cool for a bit and it will thicken.
If using the orange curd smear about a teaspoon over the top of the cooled cupcakes and then using a piping bag with a star shaped nozzle pipe to the butter cream. I pop the cupcakes back in the now cool tins as this holds them in place while you ice them.

Enjoy with an ice cold glass of milk!

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