Gluten-free chocolate and raspberry cupcakes recipe
- 1 cup rice flour
- ¾ cup cornflour
- 1/3 cup cocoa
- 1¼ tsp bi-carb soda
- 1 cup brown sugar
- 1 cup milk
- 125g butter, melted
- 2 eggs
- 2 cups frozen raspberries
- 1 cup cream, whipped
- 1 tbsp cocoa
Preheat oven to 180°C fan-forced. Line a 12-hole muffin pan with patty pans.
Sift rice flour, corn flour, bi-carb soda and cocoa into a bowl. Add sugar and combine.
In a separate bowl, whisk together the milk, butter and eggs. Stir in the raspberries.
Fold mixture into the flour mixture and pour 1/3-cup measures into each patty pan.
Bake for 20-22 minutes. Leave to cool on a wire rack. When completely cooled, cut a round from the top of each cake and place a dollop of cream in the space. Return the top and sift cocoa over all of the cupcakes.
- You can replace the raspberries with mixed berries if you prefer but don’t try to substitute with other fruit as this recipe needs the moisture.
- Whipping raspberries into the cream makes this recipe that little bit more decadent.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder