Chocolate Cupcakes

Cupcake Ingredients

110g dairy free spread
110g sugar
110g golden syrup
100g rice flour
75g buckwheat flour
1 tsp gluten free baking powder
0.5tsp bicarbonate of soda
0.5tsp xanthan gum
60g cocoa powder
1 heaped tsp Orgran no egg powder
1 heaped tbsp ground linseeds (put linseeds into a blender and blend, brown or golden, doesn't matter)
3 tbsps rice milk
140ml rice milk (slightly warmed)

For the icing:
100g gluten free, dairy free dark chocolate (at least 70% cocoa solids)
65-70g dairy free spread
2-3 tbsp icing sugar

Cupcake Method

Heat the oven to 180 degrees celsius
Put your cupcake cases into the cupcake cake tin (what are those tins called?)
Put the tsp of Orgran egg replacer and the tbsp of ground linseeds into a small bowl. Add the 3 tbsps of rice milk, mix and set aside
Put the dairy free spread, sugar and golden syrup into a saucepan and on a very low heat, stir until they have just melted together. Remove from heat
Seive the flours, bicarb, baking powder, xanthan gum and cocoa powder into the saucepan and mix until smooth. It will be quite stiff. If you are using wheat flour, seive in the flour, but omit the xanthan gum
Add the warmed rice milk to the pan and mix until everything is smooth
Put dollops into each cake case. Go for about half full, you don't want them to rise too high
Place in the oven for 10-20 minutes. They will rise and be springy when they're done, check by inserting a very thin skewer or knife
Set aside to cool slightly

Icing Method

Put a small amount of water into a small saucepan, and heat it up. Set a large pyrex bowl on the top. Break the dark chocolate into pieces and put into the bowl. Stir as the chocolate melts
When it has just melted, remove from the heat. Add the dairy free spread and beat
Add the icing sugar and mix in. You might want to put it back on the heat to melt the dairy free spread and make it all smooth and glossy
Allow to cool a little, but not much. It should fall slowly off the wooden spoon
Dollop some icing into the middle of each cupcake and spread it to the edges using a knife, don't worry if you end up with a really thick layer of icing, your kids will love you forever
Allow the icing to set; it goes quite firm, but not really hard, a lovely soft, fatty mixture
You could decorate with decorations they can eat, or grate over some dark chocolate, or just leave them plain as I did

© Pig in the Kitchen 2007

For more egg, gluten and dairy free recipes see Pig in the Kitchen

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