The Home Economics Bit
Condensed Milk
Condensed milk is cow’s milk that has had approximately 60% of it’s water removed, and sugar added. This results in a thickened sweet product that is used to make a wide variety of sweets and desserts, including fudge and caramel squares.
Gluten Free Chocolate Cupcakes
These gluten free chocolate cupcakes are light and fluffy with a rich cocoa flavour. Topped with a creamy chocolate buttercream, what's not to love!
Ingredients
- 175 g butter at room temperature
- 175 g caster sugar
- 140 g gluten free self raising flour blend sifted
- 35 g good quality cocoa powder sifted, ensure it's gluten free
- 3 large eggs
- 1-2 tbsp milk
For the chocolate buttercream
- 150 g butter at room temperature
- 300 g icing sugar sifted
- 40 g good quality cocoa powder sifted, ensure it's gluten free
- 200 g condensed milk
Instructions
- Preheat the oven to 170ºC (fan).
- Line two cupcake tins with 18 cases.
- Beat the butter and caster sugar together until light and fluffy.
- Add the eggs and beat to combine, scraping down the sides of the mixing bowl with a spatula if necessary.
- Sift in the gluten free self raising flour blend and the cocoa powder. Beat until evenly incorporated, scraping down the sides of the mixing bowl with a spatula as necessary. Add 1-2 tbsp of milk if required to achieve a smooth consistency.
- Divide the mixture evenly between the 18 cupcakes cases.
- Bake in the preheated oven for 18-20 minutes, until a skewer poked into one of the cakes comes out clean.
- Remove the cupcakes from the tin and leave to cool on a wire rack
For the chocolate buttercream
- Beat the butter until soft, then sieve in the icing sugar and beat until well combined.
- Sieve in the cocoa powder and beat for a further 2-3 minutes.
- Add the condensed milk and beat until smooth, scraping down the sides of the bowl with a spatula as necessary.
- Decorate the cooled cupcakes with the buttercream, adding sprinkles if you wish.