Gluten-free choc chip cupcakes
- 125g unsalted butter, softened
- 1 cup caster sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups almond meal
- half a cup gluten-free plain flour
- half a cup choc chips
- half a cup (125mL) milk or buttermilk
- 25g unsalted butter, softened
- 1 cup icing sugar (gluten-free)
- 1 tablespoon milk
- food colouring
Preheat oven to 180C. Place cupcake papers in two 12-hole cupcake trays.
In an electric mixer, beat butter for 2 minutes until pale in colour and creamy. Add sugar one third at a time, beating well between each addition.
Add the eggs one at a time, beating for about a minute between each addition; the mixture will be separate at this stage.
Add the vanilla, almond meal, flour, choc chips and milk, stir until combined.
Fill cupcake papers half full (an icecream scoop is perfect for this). Bake for about 15 minutes or until a skewer inserted into the middle of a cupcake comes out clean. Transfer to wire racks and allow to cool completely.
Mix butter, milk and icing sugar until well combined. The mixture should be quite thick. Add food colouring a few drops at a time until you get your desired stomach-turning colour.
Spoon into a piping bag and pipe a small swirl of icing on the top of each cake. Top with a treat.
- The almond meal makes these cupcakes yummy and wonderfully indulgent, even if you are not gluten free.
- Top with the icing and a tiny teddy (or a gluten free equivalent) and you can have an easy teddy bear party theme!
- Recipe created by Melissa Hughes for Kidspot.