Recipe: Gluten free chocolate cupcakes

Posted on Mar 10 2015 - 4:45pm by Samantha Clark
Share with your friends or save for later...
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Email this to someone
email
Share on Reddit
Reddit
Share on LinkedIn
Linkedin

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%)

You may also like...

Share with your friends or save for later...
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Email this to someone
email
Share on Reddit
Reddit
Share on LinkedIn
Linkedin