Chocolate cupcakes with buttercream frosting

What you need for the dough:

- 100g margarine
- 150g glucose
- 50g stevia
- 2 eggs
- 100g gluten-free flour (I took the mix C from Schär)
- 1/2 teaspoon baking soda
- 1/4 teaspoon natron
- 1/4 teaspoon salt
- 75g cocoa powder
- 130- 150 ml milk (lactose-free or soy)
- 1 teaspoon vanilla extract 


What you need for the frosting:

- 1/2 cup margarine
- 3/4 cup glucose
- 1-2 tablespoons milk (lactose-free or soy)
- decoration like chocolate crumbles (optional)



How do you make the cupcakes:

First you mix the flour, cocoa, baking soda, natron and salt in a bowl. Then you beat the margarine, glucose and vanilla extract in an extra bowl to a loose mass and mix in the eggs separately. After this you mix in the flour mixture and milk alternately until you get a viscous dough.

For baking I used my cupcake maker, which needs 15-20 minutes baking, but you can also bake your cupcakes in oven. For this alternative I would recommend to bake the cupcakes in mini ramekins for 20 minutes at 180°C / 356°F.

For the frosting you just beat the margarine and glucose and add milk until you get a creamy but not to liquid consistency.

When the cupcakes are cooled down, you can begin to do the frosting with a piping bag. You can either buy this or you do it yourself out of baking paper. Optional you can decorate your cupcakes, for example with chocolate crumbles.