Recipe: Gluten free chocolate cupcakes

Posted on Mar 10 2015 - 4:45pm by Samantha Clark
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Whether unsure on what to do/get your mum this Mother’s Day (or wanting to give something with a personal touch) or looking to crave a sweet tooth, this recipe will surely do it- thanks M&S!

Makes 12

Ingredients for the cake:

  • 250g unsalted butter
  • 250g caster sugar
  • 4 eggs
  • 150g gluten free flour
  • 70g cocoa powder
  • Pinch of salt

Ingredients for the icing:

  • 180g unsalted butter
  • 30g cocoa powder
  • 150g icing sugar
  • Fresh raspberries (x 12)

Cake Method:

  • Heat the oven on 180c, 160c fan assisted or gas mark 4
  • Cream the butter and sugar until white and fluffy
  • Beat in the eggs one at a time
  • Sieve in the flour, cocoa and salt and fold into the cream mixture
  • Divide between 12 cupcake cases
  • Bake in the oven for 15-20 minutes or until a skewer comes out clean

Icing Method:

  • Sieve the cocoa and icing sugar into a large bowl
  • Beat with softened butter until creamy
  • Spoon evenly onto cupcakes when they’ve cooled
  • Top with raspberries

Nutritional information, per portion: 460 calories (23%), Fat 33.3g (48%), Saturates 20.5g (103%), Sugars 29.2g (32%), Salt 0.0g (0%)

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