CHOCOLATE CUPCAKES
- 150 g ⅔ cup butter
- 150 g ¾ cup caster sugar
- 3 L Free-range eggs
- 1 tsp vanilla
- 200 g 1½ cups gluten-free plain flour – options: 200g garbanzo bean flour & 200g sorghum
- 40 g ⅓ cup Cocoa powder
- ½ tsp cornflour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp xanthan gum
- Pinch of salt
- 6 ml 1 tbsp milk
- Chocolate chips optional
Cream the butter and sugar until light and fluffy, about 4 mins.
Gradually add the eggs until you use them all. Add vanilla.
Add the sifted flours, cocoa powder, baking powder, bicarb and salt.
Mix. Combine all ingredients until you can no longer see flour. Do not overmix, or your batter will be heavy. Let the batter sit for 10 – 15 minutes while the flours absorb the moisture.
Heat the oven to 325°F 160°C Gas 3. Prepare your trays with cupcake papers.
Scoop into your cupcake papers and bake for 20 – 23 mins or until a skewer inserted into the centre of the cake comes out clean.
Cool on a wire rack. Decorate with buttercream or chocolate ganache and sprinkles.
