Thursday, 30 May 2013

Super Easy Gluten Free Chocolate Cupcakes!

Hi lovely friends,

I just want to say there are so many fantastic blogs out there and I keep finding more. I wish I had more time to read them all!

Well, I have been busy trying to create a facebook page this week and it is taking me ages! Lol. All this technical stuff is all... well technical, so I am particularly slow at it! But you can check out my facebook page here, while in the meantime I try and figure out how to add the facebook widget on my blog.

Well, Monday I caught up with a lovely friend who I hadn’t seen in years and I was super excited and thought I would make her some gluten free chocolate cupcakes. But due to laziness I kinda ruined the taste of the cupcakes because I couldn’t be bothered breaking the chocolate apart to get what I needed! I added 250 g of chocolate instead of 220 g so they tasted a little on the bitter side but at least they were still edible. This recipe would have been a hit with me and my taste tester  (my husband) had my laziness not interfered!

The next day I thought I would practice my butter cream skills on the leftover cupcakes as I have my kitchen back from our little renovation. YAY! I practiced my rose, ruffles, leafs and just piping. I missed cake decorating! Here are the tips I used for decorating:

Ruffle - Wilton tip 104
Rose - Wilton tip 1M
Leafs - Wilton tip 352
Piping – Wilton tip 21 & 18

Donna Hay Modern Classics 2: Flourless Chocolate Cake Recipe
(Gluten Free)
  • 180gm butter, chopped
  • 220gm dark cooking chocolate
  • 1 ¼ cups caster sugar (I like to use raw caster sugar)
  • ¾ cup almond meal
  • 1 cup cocoa powder sifted
  • 5 eggs
Pre heat oven to 140 decrees

Place butter, sugar and dark cooking chocolate in a bowl and microwave stirring at 20 second intervals.

Place the almond meal and cocoa in a bowl and whisk in chocolate mixture. Add the eggs one at a time and whisk until well combined.
Grease 12 x ½ cup capacity non-stick muffin tins lined with paper cupcake cases. Spoon in mixture and bake for 30 minutes or until firm.

Donna Hay Chocolate Buttercream
  • 250 gm butter, softened
  • 2 cups of icing sugar
  • ½ cup cocoa
  • 2 tbsp milk
Place the butter in the bowl of an electric mixture and beat for 6-8 minutes. Add the icing sugar, cocoa and milk and beat until a further 10-15 minutes.

My quote for the day : Happiness is an inside job! (don’t know who quoted it though.)

Anita X


  1. mmmmhh they look delicious! and pretty!!! I wish you were around here to teach me to decorate cupcakes xx

  2. Your recipes look delicious!!! I'm a new follower from bloggy mom. I write and illustrate children's books and love connecting with new people. Here's my blog and facebook page and website and and


  3. I love that these are gluten free (I can't eat gluten)! Your decorating is beautiful :)

  4. Hi Anita! Thanks for stopping by my blog. I am a new follower! These treats look beautiful and delicious! I struggle with the same technical issues as you! It seems like it takes forever for me to figure some things out! Lol! Keep up the great work. I look forward to reading your blog!

    Butterfly Kisses of Love