Glutenfree briochecupcakes with forest fruit topping

As promised after my rather big rant in my previous blog from 2 weeks ago here's a lovely new recipe. In this recipe I get to combine 3 of my food favorites: cupcakes, brioche bread and forest fruits. How's that for indulgence?

The basic, non glutenfree recipe, is from my cupcake inspiration: Cupcake Heaven magazine. I turned it into a glutenfree recipe & combined my brioche bread recipe with theirs. The difference with my brioche recipe is that I've used a bigger amount of butter, because I wanted an (even more) luxurious taste for these cupcakes and I've used less flour.They would make a great addition to a glutenfree high tea or just enjoy them with a great cup of tea.

This recipe makes 12 yummy brioche cupcakes.

Ingredients

• 200 grams (7 oz) of soft unsalted butter
• 20 grams (0.75 oz) of vanilla sugar
• 1 tablespoon of regular granulated sugar
• 3 eggs
• 375 grams (9.75 oz) of glutenfree breadflour
• 20 grams of yeast
• 1 teaspoon of iodized salt
• 1 teaspoon of xanthan gum
• 1 teaspoon of fiber husk
• 200 ml (7 fl oz) of lukewarm milk (use proper milk, not non-fat, it will make your brioche so much more tasteful)
• 1 egg (beaten)

For the topping

• 250 grams (9 oz) of forest fruits
• Powered sugar

Instructions:

1. Preheat the oven to 50 degrees centigrade (122 degrees fahrenheit), put a bowl of water in the oven. The water will help the proofing of the bread.
2. Mix the flour, sugar, vanilla sugar and salt in a bowl.
3. Add the xanthan gum and fiber husk and mix.
4. Add butter, 3 eggs and lukewarm milk and the yeast. Mix it all with an electric mixer till you get a firm yet sticky dough. 
5. Line cupcake trays with paper cups and scoop in the dough. 
6. Put it in the preheated oven for an hour to let it proof. 
7. After an hour, take the trays out of the oven and preheat the oven to 190 degrees centigrade (375 degrees fahrenheit). Brush the top of every cupcake with some of the beaten egg and when the oven is on the right temperature put it back into the oven for another 20-30 minutes until the cupcakes are baked and golden. Leave them on a rack to cool for a few minutes.
8. Make a puree of the forest fruits (I pureed them separately) and sweeten with powdered sugar. Spoon some puree over every cupcake.

Enjoy!