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Devils Chocolate Cupcakes (Dairy/Gluten Free)
By Genki

Equipment
 
1 X 12-section muffin tray
 
Ingredients
 
For Cupcakes
 
75g cocoa powder
225ml boiling water
125g margarine (dairy free)
275g soft brown sugar
2 eggs
200g gluten free plain flour
1 tsp baking powder
1 tsp xantham gum
 
For Buttercream Icing
 
125g dairy free margarine
200g icing sugar
50g cocoa
 
Method
 
1. Line a 12-section muffin tray with paper muffin cases and turn oven to 180 Degrees Celsius.
 
2. Sieve the flour, baking powder and xantham gum together into a bowl and set aside
 
3. Put the Cocoa in a glass bowl and add the boiling water and mix together.
 
4. In a separate bowl beat together the margarine and sugar until pale and creamy. Gradually beat in the eggs. 
 
5. Stir in the flour to the butter mixture. 
 
6. Add the cocoa mixture to the rest and stir in.
 
7. Finally divide the cake mixture between the paper cases.
 
8. Bake for 25-30 mins.
 

For the buttercream....
 
  1. Beat the margarine and sieve in the icing sugar and cocoa gradually. 
     
  2. Once Cakes have cooled top with the buttercream using a palette knife. 
 
 

 
 
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