Ingredients

• Ingredients Cake: 125g Gluten Free self-raising flour 1tsp Gluten Free baking powder 25g cocoa powder 125g dairy free spread 125g golden caster sugar 100ml of Crackd egg replacer Topping: 50g Moo Free milk chocolate 200g of icing sugar 120g dairy free spread 25g Moo Free dark or white chocolate, grated

Preparation

• Method 1. Preheat oven to 180c gas mark 4. Put 12 cupcake cases in a cupcake tin. 2. Place the flour, cocoa powder, baking powder, spread, sugar and egg replacer in a large bowl. Beat together with an electric whisk until smooth and creamy. 3. Divide the mixture evenly between the cases. Bake for 15-20 minutes until risen and springy to the touch. Leave to cool on a wire rack. 4. For the topping, melt the milk chocolate, either in a microwave or over a pan of simmering water. Cool slightly. Beat together the icing sugar and spread until smooth. Add the cooled melted chocolate and beat until evenly mixed. 5. Pipe the topping onto the cooled cakes. Decorate with the grated chocolate before serving. (The key to melting chocolate in a microwave is to not overcook. Microwave for about 30 seconds, take the bowl out and mix the chocolate until it is all melted. If there are still some lumps put back in the microwave for 10 to 15 seconds and mix again. There should always be some lumps when you remove from the microwave that you stir out. Do not melt the chocolate completely by microwaving.)