Chocolate Mascarpone Cupcakes

Gluten Free Chocolate Mascarpone Cupcakes

Eveyone that has tasted these cupcakes has loved them. These are decorated with gluten free eggs, the original just has a flake poked into the top.

Ingredients

115g Butter

115g Caster Sugar

2 eggs

2 TBSP Cocoa

115g Gluten Free SR Flour

Cocoa

2 tsp Vanilla

1-2 TBSP Milk

To Decorate

150g Mascarpone

50g Icing Sugar

1 TBSP Cocoa

Chocolate Flake bars - the mini ones in shares bags are gluten free (make sure you check the label)

If you want to use chocolate eggs the Cadbury Mini Eggs in the 125g size are gluten free - check the packaging carefully as the other size packets are made elsewhere and are not gltuen free.

Heat oven to 180 °C

Beat Eggs and Sugar together until pale and fluffy, add eggs with mixer going on low speed, stop miser and add flour and cocoa by sifting them in, then add milk .

Using an old fashioned icecream scoop put mixture into paper cupcake cases in a cupcake tin and bake in the preheated oven for 18 minutes.

Once cooked transfer to baking rack to cool.

Decorating

Mascarpone, Cocoa and sugar are beaten together until smooth. Once cakes are completely cooled Mascarpone mix is piped onto the top and half a mini flake is pushed into it.

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