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CHOCOLATE CUPCAKES

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Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.