Gluten Free Chocolate Redcurrant Topped Cupcakes - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-chocolate-redcurrant-cupcakes

Posted On: 23rd July 2015

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.

Gluten Free Chocolate Redcurrant Topped Cupcakes

Ingredients

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

Topping
300g icing sugar
200g margarine
1 tbsp cocoa powder
50g redcurrants

Preparation Time: 30 Mins
Cooking Time: 20 Mins

This recipe contains

Dairy, Egg

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 1.5tbsp of the mix into each case (until about 3/4 filled)

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

5. 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.

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 and a sprinkle of icing sugar

This recipe makes 9 Cupcakes
Nutritional info per cupcake