National Cupcake Week – Day 2 – Gluten Free Chocolate Cupcakes
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
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.