Thursday, 3 March 2011

Chocolate Cup Cakes and ‘Butter Icing’

Free From – wheat, dairy, egg, soy, corn
Prep Time - 10 minutes
Cook Time - 18 minutes
Cup cakes:

4oz dairy free spread
4oz  caster sugar
3 1/2oz plain gluten free blended flour (I use Dove's Farm)
1 tsp baking powder
1 tsp xanthum gum
1/2oz cocoa powder
2 eggs (or use egg replacer)
Icing:

4oz icing sugar
2oz dairy free spread
Cream the spread and caster sugar together until light and fluffy. Add in the flour, coco, baking powder, gum and egg and mix till all combined and mixture is runny.
Place mixture evenly between 6 muffin cases and place in the oven at 180 degrees for 18 mins. Use cocktail stick to check they are cooked thoroughly (If pushed into muffin it should come out clean).
Whilst cooling make icing sugar. Whisk together spread and icing thoroughly until light and fluffy. (By hand or in machine). 
You can use the icing to make butterfly cakes or just to pipe on top of the cup cake.

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