Gluten Free Festive Chocolate Cinnamon Cupcakes
- For the cupcakes
- 1 ⅛ cups butter
- 1 ⅛ cups superfine caster sugar
- 4 eggs
- 2 cups gluten-free self-rising flour
- 1 tsp ground cinnamon
- 3 Tbsps cocoa powder
- 1 tsp vanilla extract
- For the chocolate buttercream
- ⅔ cup butter
- 2 ½ cups powdered sugar
- 1 Tbsp milk
- ½ cup gluten-free Chocolate (60% cocoa solids)
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place 12-15 paper cases in bun tins.
Beat the butter in a mixing bowl until soft and light. Beat in the sugar and beat until light and fluffy.
Beat in the eggs, gradually until well blended. Sift in the flour, cinnamon and cocoa and fold in gently until incorporated. Stir in the vanilla
Spoon into the paper cases and bake for about 20 minutes until risen and firm to the touch. Cool in the tins for 5 minutes. Place on a wire rack to cool completely.
For the chocolate buttercream: beat the butter in a bowl until soft. Sift in the icing sugar and beat until smooth. Beat in the milk and melted chocolate until creamy and smooth. Chill until the mixture is firm enough to pipe.
Spoon the buttercream into a piping bag and pipe swirls on top of the cakes.
Decorate with sugar snowflakes and sift a little icing sugar over the tops.