Baking
Gluten-Free Chocolate Cupcakes
These cupcakes stay soft for days thanks to brown sugar, oil, and a little yoghurt. Coffee deepens the chocolate flavour without making the cakes taste like coffee.
Ingredients
- 150 g gluten-free plain flour blend containing xanthan gum
- 45 g cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon fine salt
- 150 g light brown sugar
- 2 large eggs
- 120 g plain yoghurt
- 80 ml neutral oil
- 1 teaspoon vanilla extract
- 100 ml hot coffee or hot water
For the buttercream
- 150 g unsalted butter, softened
- 280 g icing sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Method
Heat the oven to 180°C/160°C fan and line a 12-hole muffin tin. Whisk the flour, cocoa, baking powder, bicarbonate of soda, salt, and sugar in a large bowl.
In another bowl, whisk the eggs, yoghurt, oil, and vanilla. Stir the wet ingredients into the dry mixture, then gradually whisk in the hot coffee. The batter will be loose.
Divide between the cases and bake for 18 to 20 minutes, until the tops spring back lightly. Cool completely.
Beat the butter until creamy. Add the icing sugar in three additions, followed by the vanilla and enough milk to make a soft, pipeable buttercream. Swirl onto the cupcakes.
Storage
Keep the cakes in an airtight container at room temperature for up to three days. If your kitchen is warm, refrigerate them and bring them back to room temperature before serving.