Gluten Free Chocolate Redcurrant Topped Cupcakes

In a large bowl cream together the sugar and margarine.

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.

Line a cupcake tin with paper cakes, spoon about 1.5tbsp of the mix into each case (until about 3/4 filled)

Place the cakes in the oven, gas mark 4/180c for 20 mins or until cooked

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

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 and a sprinkle of icing sugar