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Gluten-free Millionaire's Cupcakes Recipe (dairy-free option)

Gluten-free Millionaire's cupcakes recipe - filled with gooey caramel and topped with chocolate buttercream. Wheat-free and Coeliac-friendly.
Keyword baking recipe, gluten-free baking, gluten-free cupcake recipe
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings 12
Calories 608kcal
Author Becky Excell

Ingredients

For the cupcakes

  • 225 g gluten free self raising flour
  • 1 tsp baking powder ensure it’s gluten free
  • 1/4 tsp xanthan gum
  • 225 g softened butter / margarine / spread dairy free if necessary
  • 225 g light brown sugar
  • 4 eggs
  • 1 tsp caramel extract or vanilla extract

For the filling

  • 1 x 397g tin Carnation caramel dairy-free caramel linked in FAQ section

For the buttercream icing

  • 150 g butter or dairy-free hard margarine if necessary
  • 300 g icing sugar
  • 100 g dark or milk chocolate melted and cooled (dairy-free if necessary)
  • mini gluten free millionaires shortbreads - I bought larger ones and chopped them up! dairy-free if necessary

Instructions

For the cupcakes

  • Preheat your oven to 160C Fan / 180C and place cupcake cases into your cupcake tin. I put a little bit of rice under each case as it helps absorb excess moisture.
  • Cream together your softened butter and sugar using an electric hand whisk. Do so until lighter in colour and fluffier in texture.
  • Gradually add your eggs (I whisk briefly in between each addition). Then add in your caramel or vanilla extract and mix once more briefly.
  • Sift your gluten free flour, baking powder and xanthan gum and then mix with your electric hand whisk until combined.
  • Spoon your mixture into your cupcake cases and place in the preheated oven for about 22 minutes.
  • Remove from the oven, check that they are baked through. Allow to cool briefly in the tin and then move the cases to a cooling rack.

For the buttercream

  • Melt your chocolate (I do this is the microwave in short 15 second bursts, mixing between each), put to one side to cool whilst making the rest of the buttercream.
  • Ensure your butter is soft and at room temperature. I find it takes a good hour out of the fridge to soften, but never let it go too soft! Place your butter into a stand mixer and mix on a medium speed for about 5 minutes until the butter has gone a lot more pale in colour.
  • Add your icing sugar gradually. I add it in 2-3 stages and beat for about 3 minutes between each addition. Start your mixer slowly to save your kitchen from a real icing sugar mess, but then increase the speed to medium / high for each of your 3 minutes.
  • Then add in your cooled melted chocolate - mix briefly to combine. It should be the right consistency at this point. If you think it's too thick you can add a small amount of milk, or too thin add a little extra icing sugar.

To assemble

  • Once the cupcakes are cool, you need to make little holes in your cupcakes to fill with the white chocolate and hazelnut spread, use something circular to make a small hole - I used a metal piping nozzle. Just make sure you don't go too deep as you need some of the cake beneath to hold the filling!
  • Spoon Carnation caramel (or a similar caramel sauce) into the hole you've made in each cupcake. Fill it full!
  • Spoon your buttercream into a piping bag with a large star nozzle. Then pipe your buttercream on top. If you don't want to pipe it, you can spoon it on top too!
  • Finish with a mini millionaires shortbread on top (I cut up a larger one into smaller pieces as you don't need much per cupcake!)

Video

Nutrition

Serving: 1g | Calories: 608kcal | Carbohydrates: 82g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 622mg | Fiber: 1g | Sugar: 66g