A light gluten and dairy free alternative to a regular cupcake.
Pre heat oven at 160 Degrees Celsius
Line a cupcake or muffin tray with cupcake papers.
Mix Caster sugar, gluten free flour, baking powder,and cocoa together in a large bowl. Use a whisk to ensure all the dry ingredients are fully mixed.
Stir the the the milk and Oil together in a separate bowl add the lemon juice and then pour into the dry ingredients, stiring using a whisk, until fully combined.
Fill up the cupcake moulds 3/4 full and bake for approx 12 - 15 minutes.
Remove form oven and cool before icing
mix the cocoa and icing sugar together, use a whisk to ensure both are fully combined.
Gradually add in the water to form a thick icing. If the icing is overly dry or thick add a drop more water to adjust the consistency.
Drizzle or pipe over your cooled cupcakes
«Rice flour can be used as Gluten free flour and Bi carb soda can be used as a gluten free raising agent.»