Chocolate orange cupcakes (GF, DF)
Servings: 12
Ingredients
For the cupcakes
- 100 g plain gluten free flour
- 1 heaped tsp baking powder
- 1/4 tsp xanthan gum
- 30 g cocoa powder
- 140 g caster sugar
- Pinch of salt
- 50 g dairy free butter
- 130 ml soya milk
- 1 egg
- 1/2 tsp vanilla extract
- 80 g dairy free chocolate chips
- 1 tsp orange extract
For the buttercream
- 300 g icing sugar
- 150 g dairy free butter (Stork 'Perfect for baking' works best)
- 40 g cocoa powder
- 1.5 tsp orange extract
For the toppings
- Dairy free chocolate buttons
- 1 orange (the zest)
- Mini sugared orange segments (I picked mine up from Asda)
Instructions
- Preheat your oven to 170°C and line a 12 hole cupcake tin with cupcake cases.
- In a large mixing bowl, add your flour, baking powder, salt, cocoa powder, caster sugar and dairy free butter. Using an electric whisk, combine until it resembles a fine sandy mixture.
- In a separate jug, whisk together your soya milk, egg, vanilla and orange extract. Pour half of this mixture into the dry ingredients and using an electric whisk, mix together. Slowly add the rest of the mixture whilst continuing to whisk until fully combined.
- Stir in your chocolate chips. Spoon the mixture equally into your cupcake cases and bake in the oven for 20 minutes. Remove from the oven and leave to cool.
- Make your buttercream by combining your icing sugar, butter, cocoa powder and orange extract. Using an electric whisk continue to whisk the ingredients together until it forms a thick butter cream (It may not seem like it’s coming together, but after a few minutes it will).
- Pipe or spread the butter cream on top of each cup cake (depending on how neat you want them to look!), top with grated orange zest, dairy free chocolate buttons and your mini sugared orange segments. Enjoy!
Notes
You will need an electric whisk in order for your buttercream to come together. Click here to purchase one.