1Its birthday time and cupcakes hit the spot. and chocolate cupcakes are even better. Heres the recipe: Ingredients 90g Cocoa (I use Droste) 350g boiling water 3 eggs (150g) ( free range preferably) 1 Tblspn Vanilla Paste 300g sifted Plain gluten free flour 430g caster sugar (Trufoods) 2 1/4 tsp baking powder 1 tsp baking soda 1/4 tsp Xanthan Gum (Lotus) 1/2 tsp salt 230g unsalted butter (BioDynamic / Organic) Method Preheat oven to 180C (350 F) Line 2 maybe 3 x 12 hole muffin trays with paper bake cups. Combine the cocoa and boiling water in a medium bowl and mix really well , get out all the lumps. Allow to cool. In the bowl of your mixer combine ALL the dry ingredients on low speed for 1 minute. In another bowl combine eggs, vanilla and 1/4 of the cooled cocoa liquid. Add the softened butter and the main cocoa liquid to the dry ingredients and mix on low until moistened. Then increase the speed to medium for 2 minutes. Scrape the sides down then add the egg mix in 3 lots on medium speed beating well between additions. Grab your spatula and give the bowl a really good scrape and gently mix in any naughty bits from the base of the bowl. Using your regular ice-cream scoop, gently transfer level scoops of batter into paper bake cups. Bake for a minimum of 15 minutes then start checking. If not done but starting to overbrown, gently lay a sheet of aluminium foil over the top of the cakes. Cupcakes are cooked when they spring back if touched lightly in the centre . Allow to cool in the pans for 10 mins then cool on racks. Smother with your best G/F buttercream of choice ( most buttercreams are G/F anyway!) Just make sure that whatever icing sugar you use adheres to GF and avoids cross contamination of non GF products in manufacture.