31 October 2014

Chocolate Cupcakes

This has been my go to chocolate cake recipe for the last couple of years, I even doubled the recipe to make a layer cake for my birthday. It is moist and chocolatey and pretty much everything you want in a cupcake. These are also good with added chocolate chips so go crazy.

Chocolate Cupcakes
(Recipe adapted from the Hummingbird Bakery)

Ingredients: (Makes 12 cupcakes)

200g of Gluten Free Plain Flour. I use a blend by Doves Organics.
1 tablespoon Baking Powder
1/4 teaspoon Xanthan Gum
100g Cocoa Powder
280g unrefined Golden Caster Sugar
80g Dairy Free Butter
2 Eggs
240ml Almond Milk (or dairy free milk of your choice)

1. In a bowl mix together the flour, cocoa powder, sugar, baking powder, xanthan gum and butter until combined. It should look like breadcrumbs.
2. In a jug, mix together the milk and eggs.
3. Add the milk mixture to the dry ingredients in 2 batches. Whisk well until combined and the batter is smooth.
4. Measure out your mixture into baking cases until 3/4 full. Bake at 190c for 20 minutes until a knife comes out clean.
6. Once the cupcakes are cooked, place them on a wire rack to cool and make the frosting.

Ingredients for Chocolate Frosting:

400g Icing Sugar
100g Cocoa Powder
160g Dairy Free Butter
50ml Almond Milk

1. Whisk together your icing sugar and butter until a sandy consistency.
2. Add the milk and whisk for at least 3 minutes. Keep an eye on it, depending on the butter you use it can go runny. You want a frosting that is smooth and not too thick. 
3. Pipe or spread onto your cupcakes.
4. Optional: Decorate with leftover Halloween sprinkles.

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