Gluten Free Chocolate, Beetroot & Raspberry Cupcakes
10 Minutes prep, 20 Minutes cook
Serves 12
Ingredients
110 g caster sugar
30 g cocoa powder, sifted
55 g rice flour
25 g cornflour
2 tsps gluten-free baking powder
3 large free-range eggs
110 g butter or dairy-free baking margarine, softened
1 heaped tbsp blackcurrant jam
100 g beetroot, coarsely grated
75 g fresh raspberries
Method
Preheat the oven to 200°C/Fan 180°C/Gas 6. 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 to the touch. Cool on a wire rack.
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