Chocolate Cup cakes

IMG_3361
Chocolate cup cakes. Delicious. Dairy Free and Gluten Free.

This recipe makes 14 large chocolate cup cakes

Dairy free & Gluten free.

Health warning: Only intended as a treat!!

You will need: weighing scales, Large muffin cases, a muffin baking tin, sieve, a set of bowels (large, medium, small), fork, spoons, electric mixer (optional),

Cake Ingredients

200g Sunflower spread (eg. Vitalite)

200g Golden caster sugar

4 Eggs, free range, large, beaten.

unsweetended soya milk, 4 tablespoons (60ml)

150g White flour, self raising, gluten free (eg freee by Doves farm a blend of rice, potato, tapioca, maize and buckwheat)

50g Cocoa powder

 

Icing Ingredients

50g Sunflower spread, or vegan butter

100g Icing sugar

1 tablespoons sieved Cocoa

A few twists of the sea salt mill.

 

Method

  1. Set the oven to Fan 180oC/200oC conventional/ Gas 6.
  2. Put the large muffin cases in a muffin tin.
  3. Gently combine the flour and the cocoa.
  4. In a separate bowl beat together the butter and sugar until lighter in colour and no longer ‘grainy’.
  5. Add half the beaten eggs and 1 tablespoon of the flour + cocoa mix to the butter and sugar mixture. Combine well using a low speed on the electric mixer or with a spoon.
  6. Repeat step 5) with the rest of the egg.
  7. Using a fine sieve add the remainder of the flour + cocoa to the cake mixture and gently combine using the low setting on the electric mixer.
  8. Add the soya milk and gently mix until combined.
  9. Half fill the waiting muffin cases. Approximately 60ml (¼ cup) to each muffin case.
  10. Bake for 20-25 minutes. (The cakes should be ‘springy’ on top when gently pressed with your index finger, if not they will need longer a few more minutes in the oven)
  11. Leave to completely cool (about 1 hour) before adding the icing to the top of the cakes.

 

To make the Icing (optional)

  • Measure the spread or butter into a bowl.
  • Gently combine the cocoa into the icing sugar with a spoon.
  • Sieve the icing sugar + Cocoa mixture into the butter add a few twists of the seasalt mill and then combine well with an electric mixer or by hand.
  • Transfer to the fridge to ‘firm up’ while the cakes cool.
  • Add a generous dollop to each cake and enjoy or cover and Keep in the fridge for a few days.

 

Enjoy! X

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s