Chocolate Mousse Topped Sponge Cupcakes – Fructose Free



Our 8 year old birthday girl opted for her favourite dessert this year, bread & butter pudding, instead of her usual request for a birthday cake of architectural significance (accompanied by wildly high expectations of her mother’s cake decoration skills).   Yay!  But I couldn’t help myself and went ahead and made some cute chocolate mousse topped sponge cupcakes baked in ice cream cones as well.


I have been meaning for ages to have a play with some sort of sponge cake recipe.  I have been wishing for a light fluffy cake.   But, I was feeling lazy and couldn’t be bothered fussing with separating eggs and such today, as a ‘proper’ sponge cake recipe would have me do.  So I slothfully slouched off down the ‘Victoria Sponge’ route as a starting point for today’s cake effort.  (You know.  As little effort as possible.) Victoria Sponge uses whole eggs and is super easy.




Anyway, the kids have been showing me (over and over for a couple of years now) a photo of an ice cream cone themed cupcake that is pictured in a cook book we have.  So today became the day for tackling that.  The photo shows a flat bottomed ice cream cone with cupcake batter baked inside, topped with a scoop of ice cream, then decorated with sprinkles and cherries et al.  Nice idea.  But a bit tricky to do ahead of time right?  Frozen ice cream?  Yum.  Frozen cupcake?  Not so much.


So luckily I have a super quick and easy little chocolate mousse recipe up my sleeve.  I thought I’d just make it a little thicker than usual and pipe it onto the cones like soft serve.  Then top that with whipped cream.  And sprinkles (yes… they are store bought sprinkles… my one compromise in the fructose department, but a small one.)  And the proverbial strawberry on top.




Sadly they happened to be somewhat top heavy, and we had an unfortunate toppling disaster… but most of them survived. (So carry the tray carefully from the fridge to the table! Or better yet, move them one at a time, as I will do next time.)


Anyway.  They were devoured by the birthday going hyenas immediately upon serving, so I assume they were a hit.  I didn’t actually get to taste one myself.  However there was enough batter to make a few normal cupcakes which I topped off the same way, and I may have had one (or two) of those.  Light, fluffy, buttery and moreish.  





This recipe made 12 cone cupcakes and 8 normal ones.


Chocolate Mousse Topped Sponge Cupcakes
Light and fluffy fructose free cupcake topped with creamy chocolate mousse.
Victoria Sponge Cake Batter
  1. 200g unsalted butter - softened
  2. 200g (1 cup) dextrose
  3. (20 gr) 1 tbsp glucose syrup
  4. 1 tsp vanilla essence/extract
  5. 4 large eggs
  6. 200g self-raising cake flour (you can make one cup of self raising cake flour by sifting together 3/4 plain/all purpose flour, 1/4 cup corn flour/starch and 1 1/2 tsp baking powder... you need about 1 3/4 cups for this recipe, but please weigh instead of measuring)
Easy Chocolate Mousse
  1. 400 ml thickened or pure cream (must be suitable for whipping)
  2. 1/8 tsp pure non-bitter stevia powder
  3. 1 tbsp rice malt syrup
  4. 2 tbsp dark cocoa powder
  5. 1 tsp vanilla essence/extract
Whipped Cream
  1. 400 ml pure or thickened cream (must be suitable for whipping)
  2. 1/16 tsp pure non-bitter stevia powder
  3. 1 tbsp rice malt syrup
Victoria Sponge Cupcakes
  1. 1. Preheat oven to 160 C. Blend dextrose, softened butter and vanilla till smooth and creamy.
  2. 2. Add one egg at a time, blending well between each addition. (Use room temperature eggs).
  3. 3. Sift self raising cake flour into dextrose/butter mixture. Fold flour in until well combined.
  4. 4. Spoon into cupcake papers or ice cream cones (if using ice cream cones, don't fill them very full, they don't look cute if they overflow the cone, see photo for guidance).
  5. 5. Bake at 160 C for 16-20 minutes (turning half way through if you have a useless oven, like I do). When the top springs back, they are done.
  6. 6. When cool, top with chocolate mousse, whipped cream, sprinkles and strawberry.
Easy Chocolate Mousse
  1. 1. Combine cream, stevia, rice malt syrup, vanilla and cocoa.
  2. 2. Whip until stiff enough to hold its shape when piped (really stiff peaks, but don't turn it into chocolate butter!) If you are making the mousse to eat out of a bowl don't make it so stiff.
  3. Whipped Cream
  4. 1. Add all ingredients together, whip until stiff enough to hold shape when piped.
  1. This cake can also be baked as a two layer sponge cake.
Adapted from Victoria Sponge Cake
Adapted from Victoria Sponge Cake
Red Hill Recipes

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