Gluten Free & Egg Free Chocolate Cupcakes

Uses: Great to make indulgent cupcakes. Or make a larger batch for a full size sponge or even remove the cocoa, swap the vinegar for lemon juice and add fruit for a fruiter adaptation.

1 3/4 Cups - Gluten Free Flour

1 Cup - Caster Sugar 

1 /4 Tsp - Bicarbonate of Soda (not baking powder)

Pinch of Salt

1 Tsp - Vanilla Extract

1/4 Cup - cocoa powder

1 Tbsp - Apple Cider Vinegar (or Lemon Juice)

1 Cup - Milk of your choice (I use Soya or Oat, both work great)

1/2 Cup - Oil (I use either vegetable or Olive oil)

Pre-heat Oven to 180*c or 160*c Fan

Step 1: 

Pop your cupcake cases in a 12 divided muffin our cupcake tray

Step 2:

Sieve all your dry ingredients together in a large mixing bowl, mixing to combine. Using a whisk works well to help incorporate the cocoa and Bicarb.

Step 3:

In a jug pour your Milk, Vanilla Extract, Oil. Mix these together and then you Vinegar mixing vigorously. This will make a "buttermilk", so it will look slightly thicker and almost curdled than normal milk.

Step 4:

Add your wet mix into your dry and mix together to fully combine. Try to do this quickly and divide your batter into your cases immediately, to ensure the air bubbles remain when you placed in the oven.

Step 5:

Place in oven and bake for approx. 10/15 minutes for cupcakes, bake times may vary from oven to oven and the flour you use. Use either a tooth pick to see if done (skewer the middle of a cake and if comes out clean they are cooked) or lightly push with you finger, if the cake springs back up it's ready.

Step 6:

Once cooled you can top with buttercream or for a rich dessert, they go down a treat with some custard for a winter warmer.

You can cook and serve fresh or you can cool, wrap in cling film and freeze for up to 3 months, when needed defrost wrapped and use.