Gluten-Free Chocolate Cupcakes

We’ve had some requests via social media about adding more gluten-free recipes, so we started with chocolate cupcakes – a basic essential! If there are any recipes you’d like us to feature do get in touch with us on Twitter or Facebook and we’ll try to oblige.

For the cupcakes:

  • 100g butter or margarine softened
  • 100g muscovado sugar
  • 100g self-raising gluten free flour (I used Dove) sifted
  • 1 tsp baking powder
  • 2 free range eggs
  • 1 large tablespoon cocoa powder
  • 50g dark chocolate (put into blender for about 2 seconds)
  • Milk to moisten

For the icing:

  • 50g icing sugar
  • 1tbsp cocoa powder
  • Juice from an orange to mix to a smooth paste

Method:

Sift the flour, cocoa powder and baking powder together into a large bowl.

Add the sugar, chocolate flakes, eggs and softened butter and beat all together, add a little milk – the mixture needs to be thick and smooth.

Divide between cupcake cases; about a small desert spoon in each case.

When cooking cupcakes in your AGA, use the cold shelf in roasting oven. They take about 15 minutes but check they don’t overcook as the cupcakes will dry out.

Once the cakes have cooled, pour on the mixed icing (slightly runny) and tip the cake case to cover from edge to edge.

 

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