Can you imagine sitting in a room with 30 other people indulging themselves with home made cupcakes, and all you could do is watching them enjoying these beautiful little cakes? I certainly can, but I would be so deeply depressed!
So a couple of days before a charity children party organised by Birthdays with Love, and thanks to my good friend and mentor Three Thrum Mum, I had a little experiment with some gluten free and dairy free chocolate cupcakes. They do taste just like what you would expect – luxurious, heavenly chocolaty, melts in your mouth – as a good chocolate cupcake should be!
This is how I made them (12 standard cupcakes):
Ingredients for the chocolate cupcakes (gluten free and dairy free):
120 g of gluten free flour (1/3 corn starch, 1/3 rice flour, 1/3 sweet potato flour)
1 tsp of gluten free baking powder
1/4 tsp of xanthan gum
1/4 tsp of kosher salt
40 g of good quality unsweetend cocoa powder
Mix the above dry ingredients and sieve once
2 medium size eggs
60 g of unrefined cane sugar/ light brown sugar
60 g inverted sugar (this is the magic ingredient to keep the cakes moist for longer)
70 g of grape seed oil (I prefer this to coconut oil for it would not affect the taste of the final product)
50 g of soy milk or water
Step 1 – Pre-heat your oven to 180 degree C
Step 2 – Whisk the eggs together with the sugar until its fluffy and pale (hand held mixer or stand mixer)
Step 3 – Sieve in/ pour in the dry ingredients, the inverted sugar, the oil and the soy milk into the egg mixture. You can either turn on the stand mixer just for a a few seconds or by hand folding in the ingredients until blended
**Please note the batter is very liquid but it would make some lovely light fluffy and round cupcakes
Step 4 – Pour roughly around 35 g of the batter in each of the cupcake cases and bake them in the oven at 180 degrees C for around 15 minutes
Ingredients for the dark chocolate ganache (dairy free):
100 g of good quality dark chocolate (chopped to small pieces and 70% would be the best option)
100 g of soy milk
a dash of vanilla essence
Step 1 – Bring the soy milk to boil. Pour onto the dark chocolate.
Step 2 – Let it sit for a minute or two, and then stir with a spatula until all melted and glossy
Step 3 – Use it however way you like it! I just simply hold the cakes upside down and drown them into this chocolate bath!
What is next? EAT THEM!