The recipe for these cupcakes comes from Phil Vickery’s cookbook ‘Gluten-Free Baking’. He makes one large cake with this dough, but I fancied making cupcakes for a Halloween party, and decided it would probably work. And it did. The cupcakes were deliciously moist and rich, and I could quite happily have eaten them all.
Makes 12 cupcakes
225g flour (I used Doves Farm gluten free white bread flour)
1 teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
50g cocoa powder
100g butter
250g dark muscovado sugar
3 medium sized eggs
1 teaspoon vanilla extract
1 teaspoon heather honey
200ml full fat milk
Pre-heat the oven to 180OC.
Sieve the flour, xanthan gum, baking powder, bicarbonate of soda, and cocoa powder together.
Use a food processor to cream the butter and sugar until it is light and fluffy. This may take some time, so don’t give up just because it doesn’t do anything straight away. Gradually beat in one egg at a time, and then add the vanilla and honey.
Reduce the speed on the food processor, and then gradually add the flour mix and milk alternately.
Spoon the mixture into cupcake cases that are placed in muffin trays. Bake in the oven for 15 to 20 minutes until they are raised and a skewer comes out clean.
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