Gluten Free Chocolate Cupcakes
A simple and delicious recipe for a traditional chocolate cupcake! This recipe is unbelievably easy; you can whip these up in no time at all and you honestly cannot tell that they are gluten-free. There aren’t many ingredients either which is great and it is actually a recipe I used all the time before I was Coeliac; I just changed the flour and added a bit more milk.
For the cakes:
- 6 oz/ 150g gluten-free self-raising flour
- 4 oz/ 100g caster sugar
- 4 oz/100g Vitalite (margarine/butter)
- 2 eggs
- 1 oz/25g cocoa powder
- 1 tablespoon lacto-free milk
For the frosting:
- 8 oz/ 200g Vitalite/butter (if you don’t need to make this lactose free I would advise you to use butter as it is much easier to work with)
- 14oz/ 450g icing sugar (I know it’s a lot but its worth it!)
- 2 tbsp lacto-free milk
- 2 tbsp cocoa powder
Pre-heat the oven to 180 C/gas mark 4.
The cakes themselves are super easy, all you need to do is place all the ingredients into a large mixing bowl and whisk them with an electric mixer! Whisk them together for about 2-3 minutes so that they are well combined and the mixture becomes nice and light.
Then, line a 12 hole cupcake tin and fill the cases 3/4 full with the mixture so that when they are cooked they are nice and rounded which makes them perfect for piping. Place them in the oven and bake for 20 minutes until a skewer comes out clean when inserted near the centre of the cake. Transfer them to a cooling rack and allow them to cool completely before you decorate them.
Meanwhile it is time to make the frosting! First of all place the butter in a small-medium sized bowl and whisk it with an electric mixer. This is the most important part of making the frosting; you must whisk it for at least five minutes as it is what makes the buttercream so light and fluffy.
After mixing it for five minutes add half of the icing sugar and mix for 3-4 minutes; then add the remaining icing sugar and the milk and cocoa powder and mix again for a another 3-4 minutes. Patience is essential-you cannot rush perfect buttercream!
Now to the piping. I use disposable piping bags just because I am lazy and piping bags are such a pain to wash up. Fold the piping bag over as it makes it much easier to put the frosting in and the outside of the bag doesn’t get all messy!
I used a 10 point closed star nozzle, just like this one.
Put the nozzle inside the bag and push it to the bottom. Then place the buttercream inside the bag and shake it gently so that all the buttercream is at the bottom of the bag and there are no air bubbles. Twist the top of the bag, above the icing, so that frosting is nice and tight inside the bag – making it easier to handle.
If you are new to piping have a trial run on a sheet of greaseproof paper so you can just scrape the buttercream back into the bowl.
Make sure the piping bag is directly above the cupcake; start in the middle and slowly work to the outside.
When you are happy with your trial run, move onto your cupcakes and enjoy your fabulous and delicious Gluten Free Chocolate Cupcakes!!