Allergy Free Chocolate Cupcakes
225g dairy free margarine
200g caster sugar
11/2 pears pureed
200g wheat free and gluten free
20g cocoa powder
1tsp xanthan gum
2tsp baking powder
Pinch of salt
75g dairy free margarine
175g icing sugar
15g cocoa powder
Pre-heat the oven to 180 degrees celcius(Fan).
Cream the dairy free margarine and sugar together in a large bowl add the pear and mix well. Then sieve all the dry ingredients in and mix it all well.
Spoon the mixture into the bun cases and place in the oven for 15 minutes. When baked lay them on a wire rack to cool.
Meanwhile make the icing place the dairy free margarine, icing sugar and cocoa powder into a bowl and mix well. When mixed put the icing into a piping bag and pipe it onto the cooled buns. Makes about 15 cupcakes.