Ingredients


175g lactose free butter, softened

175g light muscovado sugar

1tbsp cocoa powder

2 large egg

1 tsp gluten free baking powder

175g gluten free self-raising flour

2 tbsp rice milk

For the icing

250g caster sugar

142ml pot lactose free double cream

50g lactose free butter

200g tub lactose free cream cheese




Method


Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. Put the lactose free butter and sugar into a mixing bowl, cream with an electric whisk until smooth and pale.

Add the eggs and whisk again, then add the gluten free flour, baking powder, cocoa and rice milk, and mix with a spatula until well combined.

Divide the mixture between the muffin cases. Bake for 18-20 mins until springy and a skewer comes out clean. Leave to cool.

Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved.

Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the lactose free cream and lactose free butter.

Leave the sauce to cool, then tip the lactose free cream cheese, and beat until smooth.  Allow to cool before before piping onto cupcakes.



Recipe adapted from: Good Food

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