Gluten-Free, Sugar-Free Chocolate Fairy CupCake Recipe (that taste good)

I Loooooove cupcakes and baking and they couldn't be more popular at the moment. But alas! I have recently had to give up both wheat (gluten) and sugar recently. It's hard giving up the things you love and January is probably the hardest month to try and be healthy and yet is the month when most of us try it, with resolutions to get fit, be healthy and lose weight.

One of the best ways to get healthy and lose weight is to follow a low carb diet by cutting out refined wheat and sugar. But if you're anything like me you still have those cravings. That's where this recipe comes in. Ideal for diabetics and those sensitive to wheat and gluten, I adapted one of my favourite old recipes so I can still get that chocolate fix without making myself ill.

This recipe is very easy and quick and would make a great project to do with the children on a chilly morning!

To make 12 Fairy cakes you will need:

• 4oz/ 100g Butter
• 4oz/ 100g Xylitol (see below for details)
• 2 medium/large eggs
• 1 1/2oz/37g Gluten free buckwheat flour
• 1 1/1oz/37g Brown rice flour
• 1/2 tspn vanilla extract
• 1 tspn Gluten free baking powder

Equipment:

• 1x Bowl
• 2x Spoons
• Scales
• 1x 12 pan cupcake tray
• 12x Paper cupcake cases

• Preheat oven to 200c/400f/Gas mark 6 and line cupcake tray with paper cases
• Measure and add all the ingredients to a mixing bowl.
• Stir thoroughly until smooth~ I find a slight whipping action creates more air, adding to the light and fluffy texture all us bakers look for in our cakes :P
• Divide evenly into the 12 cases
• Bake in the oven for around 20 minutes or until cooked. The best way to test this is to insert a clean knife into the center of a cake. If it comes out 'clean' they're ready. If mixture clings to the knife bake for a little longer.
• Place on a wire rack until cooled
• EAT!

Xylitol is a sugar substitute made from Beech trees of all things!

It is not classed as an artificial sweetener as it comes from a natural source and it is claimed to be safe for diabetics thanks to it's low Glycemic Index rating. Sugar has a GI of 100 (very high making insulin levels spike), whereas Xylitol has a GI of just 7.

Xylitol is also claimed to be fantastic for actually preventing tooth decay! It can be used spoon for spoon like sugar and not just for baking. You can use it in your hot drinks, on your cereal and even make some candies with it.

Warning: Xylitol is only meant (as most foods) to be eaten in small quantities. If you eat too much it can have a laxative effect. Also Xylitol is poison to pets so please don't give your dog one of these cupcakes!!

Well I hope you like this recipe.

I know most chocolate cake recipes don't use vanilla extract but I added this to add a little extra liquid. If you've ever tried it before you'll know that gluten free baking can be dry, but I found this recipe comes out just as good as any traditional recipe....my brother ate one and actually couldn't tell the difference!

I'm currently working on an icing recipe to go with it but my first attempt didn't go well (although it would've helped if I hadn't of used almond extract accidentally instead of vanilla :P)

Let me know how you get on with it below!

~Kaz x