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, https://www.facebook.com/InspiredPassion?ref=tn_tnmn 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