Gluten Free Chocolate Cupcakes
Baking has been one of the few things keeping me sane during lockdown! This gluten free cupcake recipe is super easy and I managed to find all the ingredients really easily.
- Contains Nuts
Ingredients
For the cupcakes
- 7fl. oz almond milk
- 4 tbsp lemon juice
- 2.28oz melted coconut oil
- 1 tsp vanilla extract
- 5.6oz gluten free plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 2.1oz smooth peanut or almond butter
- 6.13oz caster or coconut sugar
- 1.4oz cacao powder
For the frosting
- 2.63oz dairy free butter
- 7oz icing sugar
- 4 tbsp cacao powder
- Pinch salt
- 2 tbsp water
Instructions
Step 1
Preheat the oven to 170oc and line a cupcake tray with cases (I use silicone ones)
Step 2
Combine the almond milk and lemon juice, set aside for 10 minutes
Step 3
Add the wet ingredients to the food processor, including the lemon mixture
Step 4
Sieve in the remaining cupcake ingredients
Step 5
Pulse the processor until you have a smooth cake batter
Step 6
Divide the batter between the cases, bake for 20 minutes or until a skewer comes out clean
Step 7
Leave the cupcakes to cook in the tin until it is cool enough to touch
Step 8
Remove and place them on a cooling rack
Step 9
Once cooled, place all the icing ingredients in a bowl and beat until thick and creamy using an electric whisk
Step 10
Spread or pipe the icing over the cupcakes, topping them with anything of your choice (I used a gluten free version of malteasers)