Baking has always been one of the biggest challenges to living a gluten free lifestyle. But with a recepie this delicious who says you have to compromise! For a choc-a-holic like myself, I thought these were so simple to make and were a hit even with my gluten loving friends.
So without further ado, below is the recepie for these delicious gluten free chocolate cupcakes I found on taste.com.au recently.
- Preheat oven to moderate, 180C. Line a 12-hole muffin pan with paper patty cases.
Sift combined flours, cocoa and soda together into a large bowl. Stir in sugar.
In a jug, whisk together buttermilk, butter, eggs. Fold into dry ingredients. Add raspberries and lightly mix.
Spoon mixture evenly into patty cases until 2/3 full. Bake for 20-25 minutes, until cooked when tested with a skewer.
Cool in pan for 5 minutes before turning onto a wire rack to cool completely. When ready to serve, slice tops off, top with cream, return tops and dust with cocoa powder.
You’re done. Let us know in the comments below what you think!