Like my Vanilla Cupcakes, these Chocolate Cupcakes are a gluten-free adaptation of my grandmother’s sponge recipe. The cakes are moist and keep well for several days in an air-tight container.
Using standard size baking cups, I usually get 12 cakes from one batch. For a special occasion, I ice the cakes but otherwise I serve them as they are or dust them lightly with some icing sugar.
Ingredients:
- 3 eggs
- ¾ cup sugar
- 3 tablespoons boiling water
- 2 teaspoons baking powder
- ¼ cup brown rice flour
- ⅓ cup white rice flour
- ¼ cup cocoa
- ¾ teaspoon xantham gum
- ¼ cup oil
Method:
Beat together the eggs and sugar until thick and pale.
Add the water and beat to combine.
Fold in the dry ingredients.
Mix in the oil. Ensure all of the oil is thoroughly combined.
Pour or spoon the mixture into 12 cupcake cases. Take care not to overfill the cases. I find half to two-thirds full is sufficient as the cakes rise reasonably well. Set aside to stand while the oven heats.
Heat the oven to 190° C. Cook the cupcakes for 20 minutes. Test with a skewer before removing from the oven.
The chocolate cupcakes may be dusted with icing sugar, iced or made into butterfly cakes.
