I have been so MIA recently due to a number of reasons. I have just finished my Legal Practice Course combined with a Masters and I have also been struggling with some personal things.
I am slowly getting back to me again though and am looking at doing a variety of different bakes. I will also be looking at getting my baking business up and running because baking makes me so happy.
These loaf cakes were inspired by two things…a new mini loaf cake tin from Le Creuset and a bag of smartie buttons. I made a Smarties Marble Loaf Cake a few months ago and these little loaf cakes are defiantly as good as a big cake and will have you come back for more.
You don’t have to add mint or use gluten free flour, you can use any flavour you like and self-raising flour works perfectly with this recipe.
Now why gluten free? I have been thinking a lot about what I want my baking business is and what will make it unique and special. I decided I wanted to do gluten free but still tastes amazing.
Therefore, I am testing out a few recipes that I want to make a staple of my business so I am trying out my recipes on family and friends to see what works and what doesn’t. These cakes went do super well and no one even realised they were gluten free.
I will be trying to be more consistent on uploading recipes but I also some bits going on which may cause some delays but I promise once things settle I will be baking a lot more and bringing more gluten free recipes.
Mint and Chocolate Marbled Mini Loaf Cakes
- 200 g Gluten Free Plain Flour
- 200 g Caster Sugar
- 150 g Unsalted Butter
- 2 Eggs
- 1 tsp mint extract
- 25 g Cocoa Powder
- 1 tbsp Whole Milk
- 1 tsp Baking Powder
- Chocolate Chips
- 150 g Unsalted Butter
- 300 g Icing Sugar
- 2 tbsp Cocoa Powder
- 1 tsp Mint Extract
- Smarties Buttons
- Pre-heat the oven on gas mark 4/160degrees fan. Line an eight hole mini loaf tin with baking paper or mini loaf cases.
- Cream the butter and caster sugar together until pale and fully combined. Then add the eggs until combined.
- Sieve in the flour and baking powder into the wet ingredients then fold in gently until combined.
- Split the mixture between two bowls, add cocoa powder to one half of the mixture and mint extract to the other half and mix until both are combined.
- Spoon a spoonful of each mixture into the loaf tin until filled about 3¼ then using a skewer, mix the two mixtures together to get the marble effect.
- Top with a handful of chocolate chips then place in the oven to bake for 20 minutes until a skewer comes out clean.
- Leave in the tin for 5 minutes to cool then remove to a cooling rack to finish cooling.
- Beat the butter until it is fluffy and pale. Then add a quarter of the icing sugar and mix until combined.
- Add the icing sugar a quarter at the time to the mixture until fully incorporated.
- Then split the mixture again into two bowls, add cocoa powder to one and mint extract to the other.
- Take a piping bag and fill one side with the chocolate buttercream and the other with the mint buttercream with a 4b piping nozzle*.
- Then pipe onto the top of each cake and top with smarties buttons.