I recently came up with the idea to make an advent wreath out of 4 mini Gugelhupf. Each of them should carry a candle, taste good, and look pretty.
And then I partnered up with mill&folks, a US-based brand that produces gluten-free flour mixes, noodles, and much more. They are a family-owned and operating business that uses 85% solar energy to produce their products.
The variety of their products is amazing and I love the packaging design, too.
For this recipe, I used their bake-free sponge cake-muffin-cupcake flour mixture (the link to this product is here ). I added cocoa powder and some sugar and topped my mini gugelhupf with some frosting and raspberries
The whole recipe is gluten-free, low in sugar, and looks extremely cute :)
In case you are wondering which mini Gugelhupf baking tin I am using, it is this one- I would highly recommend it!
So without further ado, let's get baking!
RECIPE:
Ingredients:
- 250g mill&folks bake-free sponge cake flour mix
- 20g cocoa powder
- 1 tsp cinnamon
- 3 tsp baking powder
- 70g sugar
- 300ml lukewarm water
- 50g icing sugar
- some water, frozen raspberries for decoration
- Start by preheating your oven to 180°C/356°F.
- In a bowl, mix together the flour mix, sugar, cinnamon, and cocoa powder as well as the baking powder.
- Slowly add the water, and stir until everything is combined.
- Grease your mini Gugelhupf baking tin with some oil and coat it with gluten-free flour.
- Add the batter and bake for about 25 minutes.
- Let the gugelhupf cool down. Meanwhile, mix together the icing sugar with a bit of water, until a thick frosting is coming together.
- Decorate your mini gugelhupf with this frosting and some crushed, frozen raspberries.
- Enjoy!