Super - Duper Gluten - Free Chocolate Cupcakes

A community recipe by SorchaCarville

Not tested or verified by Nigella.com

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Introduction

We all have those friends who are gluten - free. They're either allergic, or, in my case, on a diet. But in those moments you get (or maybe it's just me, I don't know) where you feel like you really want to perform a random act of kindness, these are amazing. You can't even tell they're gluten - free! Perfect for chocaholics.

Ingredients

Makes: 12 - 14

Metric Cups

180 grams stork margarine
180 grams caster sugar
180 grams Dove's gluten-free self-raising flour (I get mine from Waitrose)
skimmed milk
2 large eggs (free range tastes better, I find)

6⅓ ounces stork margarine
6⅓ ounces superfine sugar
6⅓ ounces Dove's gluten-free self-raising flour (I get mine from Waitrose)
skimmed milk
2 large eggs (free range tastes better, I find)

Method

Super - Duper Gluten - Free Chocolate Cupcakes is a community recipe submitted by SorchaCarville and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 180ºc fan/200ºc/Gas mark 4. Prepare a cupcake tray (or two, I always find I make more than 12)

Whip the Stork until it is creamy and pale. It should look like a liquid but hold it's shape. Add the caster sugar and cream until pale and fluffy, and looking a bit like vanilla ice - cream.

Break the eggs into a jug and whisk gently with a fork. Add bit by bit, mixing as you go, until it's all smooth.

Sift in the cocoa powder, and then the flour. Fold until all smooth and a dark brown colour.

Add a little bit of milk and mix in. Carry on adding milk until it's at a good dropping consistency, then add a bit more milk. The batter should be quite a bit runnier than in normal cupcakes, because the flour makes the final cake more dry than normal.

Fill each cupcake case 3/4 full, and bake in the preheated oven for 15 mins. My oven is generally hotter and faster, so if you don't think they're ready after 15 mins then put them in for another 5 mins.

Test each cupcake with a cocktail stick, cake tester or kebab stick. if the stick comes out clean then transfer the cupcakes to a wire cooling rack and cover with a tea towel. If it comes out with batter on it, then put the cupcakes in for another 5 mins.

Ice if you want, and enjoy!

Preheat the oven to 180ºc fan/200ºc/Gas mark 4. Prepare a cupcake tray (or two, I always find I make more than 12)

Whip the Stork until it is creamy and pale. It should look like a liquid but hold it's shape. Add the superfine sugar and cream until pale and fluffy, and looking a bit like vanilla ice - cream.

Break the eggs into a jug and whisk gently with a fork. Add bit by bit, mixing as you go, until it's all smooth.

Sift in the cocoa powder, and then the flour. Fold until all smooth and a dark brown colour.

Ice if you want, and enjoy!