Gluten Free Chocolate Cupcakes

There were meteor showers last week! I got majorly excited about it and my maternal instinct kicked in to pack two thermos flasks of earl grey tea, blankets, and gluten-free chocolate cupcakes! It was my first attempt at using gluten-free flour so I didn't know how it would turn out but it turned out great! I also had the luxury of decorating them with lots of pink. Gosh, such a princess!

Recipe for Gluten Free Chocolate Cupcakes

Ingredients

• 250g of softened butter (1/2 cup)
• 1 cup of caster sugar
• 1 1/2 cups of gluten-free flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp xanthan gum
• 1/4 cup of cocoa powder
• 2 tbsp milk
• 3 eggs

Procedure

1. Preheat oven to 180 degrees/Gas Mark 4. Line cupcake tin with cupcake casings.
2. In a large mixing bowl, sift flour, baking powder and xantham gum together.
3. In a separate bowl, mix butter and sugar until fluffy. Add the eggs and flour alternately. Sift in cocoa powder and finally add the milk to form a smooth batter.
4. To put the batter into the cupcake casings, either use a piping bag OR use a large tablespoon and teaspoon. With a large tablespoon, scoop a generous amount of batter and scrape it off into the casing with the teaspoon in one movement. The batter should fill the each casing to at about 3/4 full.
5. Bake in the oven for 12 - 15 minutes until an inserted toothpick comes out clean.
6. Ice with buttercream icing

For Buttercream icing, simply mix 150g of butter with 280g of sifted icing sugar, 1-2 tsp of milk and 1 tsp vanilla.