Plastic Challenge 2017
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What is the challenge?
June 2017 was officially the Marine Conservation Society’s  ‘Plastic Challenge’ month.
This is the third year of the challenge, which encourages people to pledge to cut down the amount of single-use plastics they …

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Home » Baking, Brand, Desserts and Puddings, Gluten Free, Recipes

National Cupcake Week – Day 2 – Gluten Free Chocolate Cupcakes

Submitted by on September 16, 2014 – 11:13 amOne Comment


This recipe was kindly donated by Sheree Hatton – one of our lovely members!

250g Butter, At room temperature,

250g Caster Sugar

250g Gluten-Free Self-Rasing Flour

4 Eggs

1 tbsp Vanilla Extract

3 tbsp Cocoa Powder

For the Icing: 200g Icing sugar, cocoa powder as required & 200g Butter, At room temperature

I.                           Preheat the oven to 190C(Gas 5/375F)

II.                           Place the butter and sugar into a bowl, Whisk until pale and fluffy.

III.                           Add the eggs one at a time, Add a little flour after each one. When combined add the vanilla and the cocoa powder, stir until combined.

IV.                           Divide up into the cupcake cases, Bake for 20 minutes until golden and risen.

V.                           When cool make the icing, place the butter and the icing sugar into a bowl, mix together with the back of a spoon until soft and light.

VI.                           Place the icing into a piping bag and decorate the cupcakes.

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