Gluten-Free Chocolate Cupcakes

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• MarielleB

  02 August 2012

  MarielleB rated this recipe

  

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• Pitstop

  13 April 2013

  Pitstop rated and commented on this recipe

  

  I use this recipe all the time, sometimes I omit the cocoa and add other flavours to the sponge. Also I add colours and flavours to the buttercream. I half the recipe for 12 good size cupcakes (though it always makes 13!!). All my non-gluten free friends and family enjoy them and I have made lots of variations for birthdays, Christmas, New Year etc. Highly recommend this recipe.

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• Auroralight

  15 April 2013

  Auroralight rated and commented on this recipe

  

  I'm with Pitstop on this one! This recipe produces amazing sponges. I use the weights stated above and make 12 (smallish) cupcakes and a proper sponge cake too as there's tons of mixture. It works particularly well with lemon juice and zest for a lemon drizzle cake. I also use dairy-free Pure sunflower margarine. No one can tell it's free from anything either. Well done Adam McCabe and Good Food!

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• kateyboo

  21 April 2013

  kateyboo commented on this recipe

  These came out fabulous! They are light and fluffy with good flavour. I added 50g of dark choc chips at the end. I got 16 35g cupcakes out of half the mix.

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• kateyboo

  21 April 2013

  kateyboo rated and commented on this recipe

  

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Ingredients

• Ingredients:
• 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
• 200g Butter, At room temperature

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Difficulty and servings

Serves 12

Preparation and cooking times

Plus 30 minutes cooling time.

Ingredients

• Ingredients:
• 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
• 200g Butter, At room temperature

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