These are simpler than other cupcakes on this blog but they are still well worth eating!
Ingredients
For the Chocolate & Vanilla Sponges
- 80g Margarine (check it is allergen free)
- 280g Caster Sugar
- 240g Plain Gluten Free Flour, sifted
- ½ tsp Xantham Gum
- 1 tbsp Gluten Free Baking Powder
- ½ tsp Salt
- 20g Cocoa Powder, sifted
- 2 Large Eggs (or an egg substitute like Orgran, made up according to package instructions)
- 240ml Rice Milk
- ½ tsp Vanilla Essence
For the Chocolate Frosting
- 200g Icing Sugar, sifted
- 50g Cocoa Powder
- 80g Margarine (check it is allergen free)
- 1 tbsp Rice Milk
For the Vanilla Frosting
- 250g Icing Sugar, sifted
- 80g Margarine (check it is soya and milk free)
- ¼ tsp Vanilla Essence
- 1 tbsp Rice Milk
Utensils·
- 2 x Cupcake Tins, lined with cupcake cases·
- 4 x Medium Bowls
- Electric Whisk
- 2 x Measuring Jug
- Teaspoon
- Wire Rack
- Spoon
- Palette Knife
Method
- Preheat the oven to 190°C (375°F, Gas Mark 5)
- First make the chocolate sponge. In one of the bowls, combine half of each of the margarine, gluten free flour, xantham gum, sugar, baking powder and salt together, with all of the cocoa. Using the electric whisk, set to a low setting, whisk it together until it forms a crumb like consistency
- In the jug, mix together the rice milk and eggs (or egg substitute) using a fork, until well combined. Pour exactly half of it into the secondary jug and set aside for the vanilla sponge.
- With the whisk on a slow speed, gradually pour half the first jug of rice milk/egg mixture (so 1/4 of your overall milk mixture) into the crumb mixture and mix thoroughly until combined. Raise the whisk speed to medium and mix until the batter is smooth and thick, with no lumps, ensuring you scrape the sides down periodically so you aren’t left with any unexpected lumps. Then turn the speed up to high and gradually pour in the remaining 1/2 of your first jug of rice milk/egg liquid (you need to keep the secondary jug for your vanilla sponge), continuing to mix until the batter is smooth and fully combined.
- For the vanilla sponge repeat step 2 with the remaining half of the margarine, sugar, gluten free flour, xantham gum, sugar, baking powder and salt but this time without the cocoa powder. Take the second jug of rice milk/egg mixture, whisk in the vanilla essence, then repeat step 4, pouring it into the dry vanilla sponge ingredients and mixing as described.
- Divide the chocolate batter between the muffin cases, filling each one by about one third. Top with the same quantity of the vanilla batter. Then, using the handle of the teaspoon, swirl the two mixtures together. If any batter remains use it to fill additional cases in a separate cupcake tin.
- Place in the oven and bake for 18-20 minutes or until the sponge bounces back when lightly pressed with a finger. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely.
- Make the chocolate frosting. In one bowl, mix together, by hand, the margarine, cocoa and icing sugar, until roughly combined. Then, using a clean electric whisk, whisk the mixture together, gradually increasing the speed to high and whisk for 4-5 minutes until it is light and fluffy. If it is too thick then add in the milk.
- Repeat step 8 for the vanilla frosting, but omitting the cocoa powder and mixing in the vanilla essence.
- Once the cupcakes are cool you can put the frosting on. Put 1 tbsp of frosting on each cake and using a palette knife, swirl the two for a marbled effect . Serve.