These beautifully moist and chocolatey cupcakes are entirely suitable for people who suffer from celiac disease and degrees of wheat intolerance.
Heres the recipe:
90g Cocoa (I use Droste)
350g boiling water
3 eggs (150g) ( free range preferably)
1 Tblspn Vanilla Paste
300g sifted Plain gluten free flour
430g caster sugar (Trufoods)
2 1/4 tsp baking powder
1 tsp baking soda
1/4 tsp Xanthan Gum (Lotus)
1/2 tsp salt
230g unsalted butter (BioDynamic / Organic)
Preheat oven to 180C (350 F)
Line 2 maybe 3 x 12 hole muffin trays with paper bake cups.
Combine the cocoa and boiling water in a medium bowl and mix really well , get out all the lumps. Allow to cool.
In the bowl of your mixer combine ALL the dry ingredients on low speed for 1 minute.
In another bowl combine eggs, vanilla and 1/4 of the cooled cocoa liquid.
Add the softened butter and the main cocoa liquid to the dry ingredients and mix on low until moistened.
Then increase the speed to medium for 2 minutes.
Scrape the sides down then add the egg mix in 3 lots on medium speed beating well between additions.
Grab your spatula and give the bowl a really good scrape and gently mix in any naughty bits from the base of the bowl.
Using your regular ice-cream scoop, gently transfer level scoops of batter into paper bake cups.
Bake for a minimum of 15 minutes then start checking. If not done but starting to overbrown, gently lay a sheet of aluminium foil over the top of the cakes.
Cupcakes are cooked when they spring back if touched lightly in the centre .
Allow to cool in the pans for 10 mins then cool on racks.
Smother with your best G/F buttercream of choice ( most buttercreams are G/F anyway!) Just make sure that whatever icing sugar you use adheres to GF and avoids cross contamination of non GF products in manufacture.
Drop me a line to let me know how you get on as everyones recipe interpretations can differ slightly here and there and I can help sort any probs out.
Lotus foods Xanthan Gum Link:
I prefer Trufoods organic and GF products: