Wheat Free Cupcakes

Our first recipe using a very special type of sprouted flour, though this could be substituted for an alternative gluten free flour. These have a great texture and taste like a birthday party!

The ingredients are as follows:

235g white rice flour

90g sprouted buckwheat flour (could substitute another gluten free flour like a standard buckwheat flour)

45g cocoa powder

1 tsp salt

1 tsp baking soda

1 tbsp baking powder

1 tsp xanthan gum

4 eggs

250g caster sugar

158ml sour cream

237ml milk

2 tsps vanilla extract

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Bake at 175 degrees C for 25 minutes

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For detailed written instructions click through the steps at the foot of this text. Below are a summary of the instructions:

• In a mixing bowl measure out 235g of rice flour
• Add 90g of sprouted buckwheat flour, 45g of cocoa powder, 1 tsp salt, 1 tsp baking soda, 1 tbsp baking powder, 1 tsp xanthan gum Finally add 250g of caster sugar
• Mix these dry ingredients together
• Break into a clean bowl 4 eggs Add 235ml of milk, 158 ml sour cream and 2 tsps vanilla extract
• Whisk these wet ingredients together thoroughly so that they're combined
• Add the wet mix to the bowl containing the dry ingredients
• Mix the dry and wet ingredients together so that they're completely combined and there are no pockets of dry ingredients on the mixture
• Spoon the mix into cupcake cases
• Bake at 175 degrees C for 25 minutes
• Allow to cool before decoration or eating
• Decorate in whatever way takes your fancy
• We piped a basic butter icing before showering the cake in hundreds and thousands

In a mixing bowl measure out 235g of rice flour

To this add 90g of sprouted buckwheat flour, 45g of cocoa powder, 1 tsp salt, 1 tsp baking soda, 1 tbsp baking powder, 1 tsp xanthan gum

Finally add 250g of caster sugar

Mix these dry ingredients together

Break into a clean bowl 4 eggs

To this add 235ml of milk, 158 ml sour cream and 2 tsps vanilla extract

Whisk these wet ingredients together thoroughly so that they're combined

Add the wet mix to the bowl containing the dry ingredients.

Mix the dry and wet ingredients together so that they're completely combined and there are no pockets of dry ingredients on the mixture.

Spoon the mix into cupcake cases

Bake at 175 degrees C for 25 minutes

Allow to cool before decoration or eating

Decorate in whatever way takes your fancy

We piped a basic butter icing before showering the cake in hundreds and thousands