50g cocoa powder
2 large egg, at room temperature
1 tsp vanilla extract
175g gluten free self raising flour
½ tsp salt
½ tsp bicarbonate of soda
225g caster sugar
175g unsalted lactose free butter, softened
For the frosting
4 tbsp unsalted lactose free butter, softened
200g lactose free cream cheese, softened
1 tsp vanilla
400g icing sugar, sifted
small handful silver balls or sprinkles, for decoration
Heat oven to 180C/160C fan/gas 4. Line 2 muffin tins with 16 paper muffin cases.
Whisk together 175ml boiling water with the cocoa powder in a medium-sized bowl until smooth.
Allow the mixture to cool until it reaches room temperature (put it in the freezer to speed it up), then whisk it with the eggs and vanilla.
In an electric mixer, combine the gluten free flour, salt, bicarbonate of soda and sugar.
Mix on a low speed for 30 secs, then add one-third of the cocoa liquid and softened lactose free butter.
Keep mixing on a low speed, then turn up to medium high and beat for 1 min.
Add the remaining liquid in 3 batches, beating each one for 30 secs.
Scrape the sides and bottom of the bowl with a spatula and mix one more time.
Fill the cupcake liners three-quarters full and bake for 20 mins, then remove and let them cool in the tin.
To make the frosting, beat the lactose free butter and lactose free cream cheese for 2-3 mins until creamy, then add the vanilla.
While still mixing, pour in the sugar in 4 batches, beating each time to fully combine. Beat for a further min, then chill for 2 hrs.
Swirl the frosting over the cooled cupcakes and decorate with silver balls or whatever you like.
Recipe adapted from: Good Food