When I'm not busy writing one of my favourite things to do is baking cupcakes. There is just something about them, the taste of cake mix, the smell as they bake and then chosing which sprinkles to use to decorate the icing. I do a lot of baking with my kids but I can be a bit of a control freak so it's nice to be able to bake on my own sometimes.
My friends have asked me what my secret recipe is. To be honest I don't have one! I just make ordinary cupcakes from the recipe my mum taught me as a kid. 4oz of flour, sugar and butter, and a beaten egg.
As part of a health drive I have started using wheat free flour and dairy free margarine in my cupcakes and they taste pretty damn good so I thought I'd share my recipe.
Clair's Wheat and Dairy Free Organic Chocolate Cupcakes (Makes 12)
120g Doves Farm Organic Wheat Free self raising flour
120g caster sugar
120g Pure sunflower margarine
1 medium free range egg, beaten
2 tablespoons Green and Blacks Organic Cocoa
60g Pure Sunflower margarine
175g Icing sugar
1 tablespoon Green and Blacks Organic Cocoa
Preheat oven to 180C/350F/Gas Mark 4
Mix the caster sugar and margarine until light and fluffy. Add the beaten egg and beat well. Sift in the flour and cocoa and carefully fold into the mixture.
Line a muffin tray with paper cupcake cases and divide the mixture equally between them. Bake in the oven for about 15-17 minutes. Remove the cupcakes from the muffin tray and allow to cool on a wire rack.
For the icing: blend the margarine and icing sugar until smooth. Divide the mixture into 2 bowls and add the cocoa to one bowl, mixing well. Using a Wiltons 1M nozzle, fill a piping bag with the the plain and chocolate frosting and pipe swirls on top of the cupcakes.