wedding cupcakes (chocolate choc-chip cupcakes with raspberry icing)

Wedding cakes are expensive and I loathe the icing, and with so many coeliac friends we didn't want them to feel left out, so we made cupcakes. When I say "we" I mean my amazing, beautiful friends made the cupcakes, whilst I was off doing obligatory family things.

chocolate choc-chip cupcakes

ingredients:
1 and 3/4 cups gluten free plain flour
1 tsp baking powder
1 tsp baking powder/cream of tartar combination
1/2 cup sugar
1/3 cup cocoa powder

1 tsp vanilla essence
80g nuttlex or other margarine (melted)
1/4 cup apple sauce
1 cup plain rice milk
1 cup choc chips


method:

Sift the flour, baking powder and cocoa together, and mix in the sugar. Add in the vanilla essence, followed by the nuttlex and the apple sauce, and then slowly add the milk, mixing as you add, until a thick batter forms. Mix in the choc chips, then leave the batter to sit for five minutes.

Divide the mixture into a twelve pan cupcake tray, and bake for 15 minutes at 180C.

These were iced using a mixture of icing sugar, nuttlex and the juice from frozen raspberries that were left to melt in a colander, and sprinkled with cocoa powder on the top. The raspberry flavour really came through, having sat for an evening.



The cupcakes were made the night before, and iced the night before, and sat in the cool room over night. There was no problem to the flavour or texture, in fact it gave them a sort of denseness that made them extra delicious.

I've posted the recipe this was based on before, on my previous blog.