FUDGE CUPCAKES - GLUTEN FREE
This recipe was torn from a magazine whilst watching my daughter in her swimming squad. I think it was a Womens Weekly and this was a reader's recipe. Makes 12. Ensure all ingredients used are gluten free.
Provided by Jubes
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C or 180°C if using fan forced oven. Line a 12 hole muffin tin with paper cases.
- Melt chocolate and butter, until smooth. Can use the microwave if wished. Cool.
- Stir in the egg yolks, then gradually add the milk and vanilla.
- In another large bowl- Combine the almond meal, sifted cocoa and baking powder, sugar and chocolate bits. Stir this mixture into the chocolate mixture.
- Beat the egg whites with an electric mixer, until soft peaks form.
- Fold 1/3 of the egg whites into the chocolate mixture.
- Fold in the remaining egg whites.
- Spoon the mixture into the paper cases.
- Bake for about 20 minutes, or until cooked.
- Transfer to wire racks to cool.
- Dust with sifted cocoa or pure icing sugar, if desired.
- These cakes are suitable to freeze.
Nutrition Facts : Calories 481.9, Fat 42.8, SaturatedFat 22.4, Cholesterol 72.3, Sodium 75, Carbohydrate 33.6, Fiber 11.3, Sugar 13.8, Protein 12.8
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love