Food Network UK

Wheat Free Chocolate Orange Cupcakes

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  • These cupcakes are naughty and nice at the same time.
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Ingredients

  • 5 oz (140g) Dove's Wheat and Gluten free plain flour (available in supermarkets)
  • 5 oz (140g) caster sugar
  • 1½ tsp baking powder
  • 1 oz (30g) cocoa powder
  • 3½ oz (100g) softened Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 4.2 fl oz (120 ml) milk
  • 1 egg
  • 1 tsp vanilla extract
  • 2 oranges
  • 1 handful milk chocolate chips

  • For the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please Icing :

  • 10½ oz (300g) Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • 1½ oz (40g) softened Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 1 oz (30g) cocoa powder
  • 0.4 fl oz (10 ml) whole milk
  • 1.1 fl oz (30 ml) orange juice (squeezed from your oranges)

Use metric measurements

Method

How to make Wheat Free Chocolate Orange Cupcakes

Put the dry ingredients into a mixing bowl - flour, sugar, baking powder, cocoa powder and Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter (treat Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter as 'dry' for our purposes). Mix until you have an even sandy consistency.

Measure out the milk, egg and vanilla in a jug and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk well. Drizzle into the flour whilst mixing, until you have a smooth batter/mixture. Zest both oranges and place half the zest into your mixture. Reserve the other half for decorating. Throw in the handful of choc chips, mixing for a couple more seconds, then stop the mixer and clean down the blade.

Spoon evenly into 12 cupcake cases and bake at 170°C for 20 minutes until they bounce back to the touch.

Cool on a wire rack and in the meantime make the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing by mixing the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar, Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , cocoa powder, milk and juice together for several minutes until very light and fluffy.

Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please Pipe the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing on top of the cakes using a reusable Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please piping bag and large star nozzle and sprinkle with the orange zest to decorate. No-one will know these are gluten free cupcakes as they are so scrummy!