There is always a cake for you! – Gluten free dairy free chocolate cupcakes with ganache topping

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!

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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

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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!

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What is next? EAT THEM!

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Maybe it is too sharp for some people. But I truly love them – Raspberry Dark Chocolate Truffles (dairy free)

I have just finished making 60 macaron pops and I still have about 100g beautiful Raspberry Dark Chocolate Ganache left. I know what is going to happen. I put it into the fridge and thought I would use it in the next couple of days. My experience tells me I will forget about it and it will get wasted!

So what can I do with them. I really do not fancy making another batch of macarons. And then I thought of this tin of wonderful freeze dried raspberry powder from www.iherb.com. Why I don’t I just roll up the ganache and make a few nice little truffles! You cannot beat that can you?

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Raspberry Dark Chocolate Truffles

100g good quality dark chocolate (I use 70% Valrhona dark chocolate bars and I cut it into smaller pieces so its easier to melt)

100g raspberry (pureed and sieved out the seeds)

Some freeze dried raspberry powder to coat the truffles (you can just use cocoa powder as alternative)

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I know it is really this easy!

 

1. Put the raspberry puree into a small cooking pan and heat it up in low heat

2. Remove from heat just before it gets to the boiling point

3. Pour the hot puree over the chopped chocolate

4. Now this is the key. Leave the chocolate aside for 5 minutes and then you stir it to make sure all the chocolate melts completely.

5. The best way is to cool the mixture in ice, or you could just leave it in room temperature until it sets.

6. Once its set and you could pick up the ganache to shape it the way you want, then roll them into little balls and coat them with the raspberry powder or cocoa powder.

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Enjoy them with a coffee or simply snack on them during office hours!