Wednesday, 3 August 2011

Slightly Spicy Double Choc Cupcakes

These cupcakes are so moist and yummy even if I do say so myself :) best eaten still warm when the chocolate is still gooey (satisfied sigh). A pinch of mixed spice give the cupcakes a slightly different twist on the well loved chocolate tradition.

The Ingredients
100g gluten free flour - in this case I used 50g buckwheat flour and 50g rice flour
25g cocoa powder (must be sugar free, always best to check the label its a good habit to get into, you can't assume what food does/doesn't contain, especially in the case of sugar)
140g Xylitol
2 medium eggs at room temperature
130ml sunflower oil
130ml milk (lacto-free or unsweetened soya)
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon mixed spice
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon glycerine
2 tablespoons milled or ground flaxseed 
100g Plain Xylitol Chocolate broken up into squares

Makes 12 cupcakes

The Equipment
Muffin cases
Muffin tray
Large mixing bowl
Medium mixing bowl
Measuring jug
Handheld electric whisk
Weighing scales
Many spoons
Cooling rack

The Method
Pre heat the oven to 175C add muffin cases to the muffin tray.

Sift and mix together the dry ingredients: Flaxseed, cocoa powder, flour, baking powder, mixed spice, xanthan gum, salt (but don't include the Xylitol in this mix).

In a measuring jug with the electric whisk (on medium-high speed) mix together the Xylitol, eggs, vanilla extract and glycerine.

In another mixing bowl with the electric whisk mix together the oil and milk until it is nice a thick.

Pour in the Xylitol mixture in the oil/milk mixture and whizz together with the electric whisk.

Then add this mixture of the dry ingredients, again using the electric whisk, on a low speed at first and getting faster as all the ingredients begin to combine - you will end up with a fairly thick cake mixture.

Half fill the muffin cases with the cake mixture and then add a square of the Xylitol chocolate.

And then add the rest of the cake mixture evenly to all the muffin cases.

Once all the mixture as been used up add another square of the Xylitol chocolate on top of the mixture.

Bake for 15-20 minutes or until well risen.

Once baked remove from the muffin tray and allow to cool slightly on a cooling rack, make sure they chocolate is cool enough not to burn your mouth before devouring! (But can also be keep for up to a week in a air tight container).

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