Gluten-free goodness

I really enjoy cooking for people who have diets a little bit different to the every day. It's just a little bit more challenging than whipping up any of my regular recipes. My most recent challenge was to make a dessert that was both gluten and dairy-free. Since baking is my thing, I decided to try my hand at gluten-free chocolate cupcakes with dairy-free ganache.
The recipe is both easy and delicious. You can't ask for more than that!

Dairy-free chocolate ganache - good enough to eat by itself
Perfect as a dessert topping

Chocolate cupcakes

4 eggs
1/2 cup "smart" sugar
2 tsp golden syrup
1 tsp baking powder
2/3 cup gluten-free flour
1 1/2 tbs cocoa


Preheat the oven to 180 Celsius. Line a 12 cake muffin tin with cupcake cases.
Beat the eggs, sugar and golden syrup together at high speed until light and fluffy. 
Sift together the baking powder, flour and cocoa. Gently fold in to the egg mixture, being careful not to lose too much volume.
Place the mix in the cupcake cases and bake for 20 - 25 minutes until the cakes spring back.
Cool before icing or topping with ganache.

Dairy-free ganache

400g can coconut cream
1 tsp gelatine
1 1/2 cups dark chocolate melts


Separate the solids from the liquid coconut cream. Heat a little of the liquid with a small amount of water. Add the gelatine and stir until completely dissolved. Add the remaining coconut cream and heat until hot enough to melt chocolate. Add the chocolate and stir until smooth. Set aside until slightly thickened before pouring over cakes. 


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