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Gluten Free Chocolate Redcurrant Cupcakes

Chocolate and redcurrants are a truly delicious combination, a soft gluten free chocolate sponge topped with silky smooth chocolate buttercream and a smattering of redcurrants on the top is just the job. Don't over do the red currants, just a handful is enough to give you that fantastic tang they have.

Added 23rd July 2015
Updated 31st January 2021
Recipe by Alison Wheatley

This recipe is...

  • Vegetarian Vegetarian

Ingredients

Cake
140g caster sugar
140g margarine
1tbsp cocoa powder
140g gluten free self raising flour
2 large eggs

Topping
400g icing sugar
200g margarine
1 tbsp cocoa powder
50g redcurrants
  • Preparation Time: 30 Mins
  • Cooking Time: 20 Mins
  • This recipe makes 8 Cupcakes

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. In a large bowl cream together the sugar and margarine.

2. In another bowl, place both the cocoa powder and flour, gradually sift this mix into the sugar/margarine alternating with the egg (some flour, an egg, some more flour etc) until all the flour has gone and both eggs have been added. Mix well with a wooden spoon.

3. Line a cupcake tin with paper cakes, spoon about 2 and half heaped teaspoons of the mix into each case.

4. Place the cakes in the oven, gas mark 4 for 20 mins or until cooked

5. Once cooked allow to go cold (around an hour or so), once cold, with a fork cream together the icing sugar, cocoa powder and margarine until smooth and creamy.

6. Place the butter cream in a piping bag and gently pipe the cream onto the top of the cakes, if you don't want to pipe you could spread it with the back of a spoon instead. Top with redcurrants.

Nutritional Information (Per cupcake)

Calories Carbs Fibre Fat Sugar Protein
567 83g 1g 25g 68g 3g

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