Gluten/Wheat & Dairy Free Chocolate Cupcakes
MAKES 12
You will need a 12-hole muffin tray and 12 paper cases
Ingredients
3 medium free-range eggs
180g Demerara sugar
250g topped, tailed and finely grated carrots (if they’re fresh no need to peel)
2 tbsp of boiling water
120g white rice flour
50g ground almonds
40g cocoa powder
2 tsp gluten free baking powder (can buy in ASDA)
¼ tsp salt
For icing:
100g icing sugar
100g cocoa butter
50g soya butter
Method
- Preheat
the oven to 180 C/350 F/gas mark 4 and line muffin tray with paper cases
- In a
large mixing bowl, whisk together the eggs and sugar for a full 5 minutes
until the mixture is quadrupled in volume and extremely fluffy.
- Whisk
in the carrot and water. When they are fully incorporated, beat in the
flour, ground almonds, cocoa powder, baking powder and salt with the help
of an electric whisk until they are well combined.
- Spoon
the mixture into the paper cases so that it comes four fifths of the way
up the sides.
- Cook
in the middle of the oven for 25 minutes. Cool in a tin for 10 minutes
then on a wire rack.
- For the icing mix the butter and some of the dry ingredients gradually adding more until it reaches the right consistency
Taken from Harry Eastwood’s ‘red velvet and chocolate
heartache’ available to buy from Amazon.
