The other weekend I decided to make some Gluten Free Chocolate Cupcakes. I tried to make a gluten free cake once before (around Christmastime) and it was a flop. Quite literally! While shopping in ASDA one day, I stumbled across a Gluten Free Chocolate Cake mix which you just add butter, eggs and water too. I decided to buy one and try out a mix rather than an going into it blind like last time. My Boyfriends Sister has Celiac Disease which means she has an intolerance to anything including Gluten and for the family BBQ; I wanted to make sure that everyone was able to eat all the food and not just us who had no allergies.
WHAT CAN’T YOU EAT WHEN YOU HAVE CELIAC DISEASE?
I found it quite difficult to know what items of food I could use to make this Chocolate Cake even better. I opted to use ready made icing (just in case), but I wanted to take it one step further and do a gooey middle. First though, here are some things you should look for in the ingredients which means they are not suitable for anyone with Celiac Disease: Wheat, Rye, Barley, Oats, Spelt or Khorasan Wheat (or Kamut). These can be found in any food items (not just baking items) such as sausages, burgers or even alcohol. Make sure you read all labels of foods you are planning on using, even down to the ‘may contain’ section. If you see the Gluten Free logo, you will know that that item of food is safe for a person with Celiac Disease.
- 1 ASDA Free From Gluten Free Chocolate Sponge Cake Baking
- 120g Unsalted Butter/Margerine/Vegan Butter
- 2 Large Eggs
- 45ml (3 tablespoons) of Water – It says 15ml (1 tablespoon) on box, but better to use more for Cupcakes.
- 1 Packet of Dr Oetker Surprise Inside Cupcake Centres – Rich Chocolate
- 1 Tub of Betty Crocker Chocolate Fudge Icing
- Handful of Dr Oetker Milk Chocolate Chips
- Handful of Dr Oetker White Chocolate Chips
- Empty the contents of the ASDA Free From Gluten Free Chocolate Sponge Cake Baking mix into the large mixing bowl.
- Weigh out 120g of 120g Unsalted Butter/Margerine/Vegan Butter. Cut into small chunks and put in the large mixing bowl.
- Add 2 large eggs to the large mixing bowl.
- Add 1 tablespoon of water to the large mixing bowl and mix all the ingredients together.
- Add the other 2 tablespoons of water slowly to the mix making sure it is at the right consistency (not too thick and heavy and not too runny).
- Put muffin/cupcake liners into the muffin tin and evenly distribute the mixture.
- Bake at ???degrees for 20-25 minutes or until a knife can be put into the cupcake and it comes out clean.
- Wait until the Chocolate Cupcakes have slightly cooled (still warm), and use the nozzle from the Surprise Inside Cupcake Centres to pierce a hole into the Cupcakes and fill the Cupcakes until you start to see the runny Chocolate.
- Wait until fully cooled to continue to decorate, or it will melt the icing.
- Put the Chocolate Fudge Icing into a piping bag (with nozzle) and start to ice the Cupcakes. Start on the outside and work into the middle (going in circles around) until you create a point in the middle.
- Decorate with a few Chocolate Chips (milk & white) to finish off the cupcakes.