I have adapted this recipe, it’s actually a cake recipe, but can be used for cupcakes or for a normal layered chocolate cake. mThis recipe makes about 24 cupcakes or enough for a normal sponge cake, if you prefer that way. I’ve also tweaked it so that it is dairy and gluten free, for our food allergies.
You will need:
225g/8oz gluten free plain flour
350g/12½oz caster sugar
85g/3oz cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
250ml/9fl oz milk (we use soya or oat milk)
125ml/4½fl oz oil ( I used coconut oil, but you can use vegetable, or butter, or dairy free spread)
2 tsp vanilla extract or coffee (I prefer coffee, I just use a few dribbles from any left over coffee we have made, or a bit of instant in water is fine too, I find coffee brings out the flavour better, of any chocolate cake)
250ml/9fl oz boiling water
Combine all the ingredients, except the water, and beat well. I then add the water, and to be honest, I sometimes don’t use it all, I tend to go on “sight” as to if the cake mixture is the right consistency, but I will leave that one to your choice and baking skills. I probably only used about 200ml this time round. Make sure it is smooth, no lumps and well mixed.
Pour into cupcake cases (or your greased, lined cake tins) and bake in a pre-heated oven (180) for 15 minutes for the cupcakes, or 25 minutes for the cake) test the cakes with a skewer, which should come out clean, to make sure they are fully baked.
Ice, decorate, and enjoy!
For our butter icing we use:
140g/5oz Pure dairy free spread softened
280g/10oz icing sugar
1-2 tbsp milk
Vanilla extract, a few drops, and you can add food colouring if you desire
Beat all ingredients together until they are light and fluffy and then liberally apply to your cakes!