Halloween Gluten Free Salted Caramel Fig Cakes - Lily Vanilli

Halloween Gluten Free Salted Caramel Fig Cakes

Prep Time: 60
Cooking Time: 15
Serves: 12

Ingredients

For the cakes

125g light brown sugar

125ml neutral oil like sunflower

55g cocoa powder

1 egg

125ml whole milk

35g ground almonds

70g gluten free flour

1 tsp bicarbonate of soda

1/4 tsp salt

100ml brewed, cooled coffee (not espresso)

20ml Salt Caramel

For the Salted Caramel

400g sugar

50g glucose

200ml water

200ml double cream 

1/2 tsp Malden sea salt

For the buttercream

100g unsalted butter, softened

300g icing sugar, sifted

1 tsp vanilla extract

75ml Double Cream

Method

For the Cakes:

Preheat the oven to 180°C fan assisted/gas mark 6

  1. Make up coffee & leave to cool completely (alternatively, brew a double-strength coffee and add cold water to cool it).
  2. Mix the brown sugar and oil together in the bowl of a stand mixer on high for 3 mins, then on a low speed add the egg and beat to combine evenly. (you could also do this by hand)
  3. In a separate bowl, whisk together all your dry ingredients evenly
  4. Now add them to your mix and beat until smooth
  5. Add the cooled coffee and mix to combine evenly
  6. Grease a cupcake pan well and then scoop the batter into it evenly – filling ¾ of the way to the top.
  7. Bake for 15 mins or until a toothpick inserted in the center comes out clean.

Cool completely then ice with a dab of buttercream, a cut fig and a drizzle of salted caramel. For maximum spook add a candy eyeball to the fig. Alternatively, scale this recipe up and make your own creation inspired by the fig eyes!

For the Salted Caramel:

Pour water into a non-stick pan over a high heat. Carefully add the sugar and glucose and then bring to the boil. Heat for 3-4 minutes, or until the sugar starts to turn golden brown – you shouldn’t stir but you can gently swirl the pan to make sure all the sugar melts evenly.

Once the sugar has melted and bubbles are forming all over the surface, take the pan away from the heat. Pour the double cream into the pan – be careful to avoid splashes as mixture will be very hot. Finally whisk in a good pinch of sea salt & allow to cool.

For the buttercream

  1. Beat the butter until light and fluffy
  2. Add the sugar, vanilla and double cream
  3. Beat on low to combine, then on high for 5 minutes
Lily Vanilli deciration image

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