Gluten-free cupcakes: chocolate and raspberry

These delicious little cakes are also great made with blackcurrants in place of raspberries.

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For decoration, simply drizzle chocolate over the cakes before a sprinkle of dried raspberries and topping of fresh raspberries

Lucinda Bruce-Gardyne19 September 2016

Makes 12

Ingredients
*110g caster sugar
*30g cocoa powder, sifted
*55g rice flour
*25g cornflour
*2 tsp gluten-free baking powder
*3 large eggs
*110g butter or dairy-free baking margarine, softened
*1 heaped tbsp blackcurrant jam
*100g beetroot, coarsely grated
*75g fresh raspberries

For the chocolate drizzle
*100g good-quality dark chocolate, broken into bits
*Freeze-dried raspberry pieces
*3 fresh raspberries per cake, to decorate

Method

1 Preheat the oven to 200°C. Place 12 large cupcake cases in a 12-hole muffin tray.

2 Place the sugar, cocoa, rice flour, cornflour, baking powder, eggs and butter into a medium bowl, and beat until smooth.

3 Mix the jam with the beetroot, and stir into the cake batter. Fold in the fresh raspberries.

4 Three-quarter fill the cupcake cases with the cake batter, and bake in the oven for 15–20 minutes until the cakes are well risen and feel springy in the centre. Cool on a wire rack.

5 Meanwhile, melt the chocolate in a bowl set over a pan half-filled with boiling water. Using a teaspoon, drizzle the melted chocolate back and forth over the top of each cupcake.

6 Before the drizzled chocolate sets, sprinkle with dried raspberry pieces and arrange raspberries in the centre of each cake.