Gluten Free Chocolate and Blueberry Acai Cupcakes - Indigo Herbs..

October 16, 2018

 

One of the recent cupcakes I made were these Gluten Free Chocolate and Blueberry Acai Cupcakes. They were a gluten free chocolate sponge that was topped with an acai berry buttercream and then topped with a few wild blueberries that had been soaking in syrup. 

 

 

I was very kindly sent some organic acai powder and organic cocoa powder from Indigo Herbs! {https://www.indigo-herbs.co.uk} These were perfect ingredients for a nice indulgent little dessert! Indigo Herbs is an online health and wellbeing company based in Glastonbury, they specialise in natural health products and have been selling their own brand products since 2006! 

 

They have a huge range of products on their website from herbal teas to superfoods! A perfect selection of products at very reasonable prices!

 

My cupcakes were very simple to make but also had great health benefits! Which makes eating more than 2.. okay maybe 3.. a little bit better!! From the great benefit of the acai powder providing both vitamins A and E, which allow the immune system to function at a higher level. To the high amounts of iron and essential minerals benefited from the organic raw cacao powder. 

 

Acai powder is usually a great addition to a smoothie for breakfast - however adding it to a (yes I admit unhealthy) buttercream is a great one off treat that tastes amazing but still ensures you're getting lots of fabulous health benefits! 

 

 

RECIPE:

 

Sponge Ingredients: 

 

300g caster sugar

100g unsalted butter

50g Indigo Herb organic cocoa powder

1  tsp baking powder

90ml boiling hot water

175g GF self raising flour (asda sell a great own brand Free From)
3 eggs

 

Sponge Recipe: 

  1. Preheat oven to 160 C.

  2. In a bowl, cream together the butter and sugar.

  3. Beat in the eggs, one at a time.

  4. Add the flour in two halves, along with the baking powder and cocoa powder once the eggs and water have been mixed in.

  5. Spoon evenly into silicone cupcake moulds.

  6. Bake for 30 to 35 minutes in the preheated oven.

  7. Allow cakes to cool in the moulds for a few minutes before removing to wire racks to cool completely.

 

 

Buttercream Recipe:

 

150g softened butter

300g icing sugar

3 tbsp Indigo Herbs organic acai powder

 

Buttercream Recipe:

  1. Beat the butter until creamy, pale in colour and light in texture.

  2. Then add the icing sugar in three separate intervals, beating well between each addition.

  3. Add the acai powder and stir to combine.

 

For added decoration and taste, top with a spoonful of Bart n Lainy's wild blueberries! You can find them at https://bartnlainys.co.uk  

 

Be sure to follow Indigo Herbs on their social media pages, and look out for the wide range of amazing recipes they post on their various pages! Remember sometimes its nice to treat yourself - and cake is a great way of doing so!! 

 

Facebookhttps://www.facebook.com/IndigoHerbsGlastonbury/

Twitterhttps://twitter.com/IndigoHerbs

Instagram: https://www.instagram.com/indigo_herbs/

 

 

 

 

 

 

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