It's National Cupcake Week (commencing September 19) and we've decided to pay homage by getting our bake on in the kitchen!
This gluten-free recipe for Chocolate, Beetroot and Raspberry Cupcakes is a guaranteed crowd-pleaser - that's if there's any left by the time your friends arrive!
Got your apron to hand?
Good, let's get started...
- 110g caster sugar
- 30g cocoa powder, sifted
- 55g rice flour
- 25g cornflour
- 2 tsp gluten-free baking powder
- 3 large eggs
- 110 g butter or dairy-free baking margarine, softened
- 1 heaped tbsp blackcurrant jam
- 100g beetroot, coarsely grated
- 75g fresh raspberries
- For the chocolate drizzle:
- 100 g good-quality dark chocolate - broken into bits
- Freeze-dried raspberry pieces
- 3 fresh raspberries per cake - to decorate
MethodPreheat the oven to 200°C.
Place 12 large cupcake cases in a 12-hole muffin tray.
Place the sugar, cocoa, rice flour, cornflour, baking powder, eggs and butter into a medium bowl, and beat until smooth.
Mix the jam with the beetroot and stir into the cake batter. Fold in the fresh raspberries.
Three-quarter fill the cupcake cases with the cake batter and bake in the oven for 15–20 minutes,until the cakes are well risen and feel springy in the centre.
After removing the cakes from the oven, set them aside to cool on a wire rack.
Meanwhile, melt the chocolate in a bowl set over a pan half-filled with boiling water.
Using a teaspoon, drizzle the melted chocolate back and forth over the top of each cupcake.
Before the drizzled chocolate sets, sprinkle with dried raspberry pieces and arrange raspberries in the centre of each cake.
Prep Time10 minutes
Cook Time15-20 minutes
Recipe from The Genius Gluten-Free Cookbook by Lucinda Bruce-Gardyne
As featured in this week's Buzz-O-Meter in Reveal Magazine - Issue 38