This classic cake batter contains a touch of cocoa, and a drops of black food colouring
Preparation Time 15 minutes.Cooking Time 15 minutes.
100g (13 1/2) self-raising gluten-free flour
15g (1/2) cocoa powder
1/2 tsp gluten-free baking powder
115g (4oz) dairy-free unsalted butter, softened
115g (4oz) castor sugar
2 vegan eggs
1 tsp black food colouring
For The Frosting
200g (7oz) dairy-free cream cheese
6 tbsp icing sugar
200ml (7oz) double dairy-free cream
1. Preheat the oven to 180°C (350°F/Gas 4.) Line a bun tray with 12 paper cases.
2.Sift the flour. Cocoa powder, and baking powder together into a large mixing bowl. Add the softened butter, castor sugar, eggs and food colouring. Beat with wooden spoon, electric hand whisk, or mixer until well combined. Spoon the mixture into the cupcake cases, and bake for 15 minutes, or until well risen and the centres spring back when lightly pressed transfer to a wire rack to cool
3.to make the frosting, place the cream cheese in a bowl and lightly whip with the icing sugar. Then whisk in the double cream until soft peaks form.
4. Remove a thin layer of cake from the top of each cupcake reserving the scraps. Swirl over the frosting. Crumble the scraps into crumbs and sprinkle over the frosting to decorate.