Name: Chocolate cupcakes
Cook time: 20 min
Total time: 20 min
Ingredients: 200 gram butter, softened; 2 1/4 cup (300g) gluten-free self-raising flour; 1/4 cup (25g) cocoa powder; 1 cup (220g) caster sugar; 3/4 cup (180ml) milk; 2 eggs; 2 egg whites; 1 cup (160g) pure icing sugar; 1 tablespoon cocoa powder; 2 tablespoon water

Ingredients

200 gram butter, softened

2 1/4 cup (300g) gluten-free self-raising flour

1/4 cup (25g) cocoa powder

1 cup (220g) caster sugar

3/4 cup (180ml) milk

2 eggs

2 egg whites

1 cup (160g) pure icing sugar

1 tablespoon cocoa powder

2 tablespoon water

Method

1.Preheat oven to 180°C. Line two 12-hole (⅓-cup/80ml) muffin pans with paper cases.

2.Beat butter in a large bowl with an electric mixer until pale. In two batches, Beat sifted flour, cocoa and ¼ cup of the caster sugar alternately with milk into butter, until combined.

3.Beat eggs and egg whites in a small bowl with an electric mixer until thick and creamy. Gradually add remaining caster sugar, one tablespoon at a time, beating until sugar dissolves between additions. Gradually beat egg mixture into flour mixture until combined.

4.Drop 2½ tablespoons mixture into each paper case; bake cakes about 20 minutes. Turn, top-side up, onto a wire rack to cool.

5.Meanwhile, to make chocolate icing, sift sugar and cocoa into a small bowl; stir in water. Spread cold cakes with icing.

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