Birthday chocolate cupcakes (egg and dairy free)

• 110g dairy free spread

• 110g sugar

• 110g golden syrup

• 100g rice flour

• 75g buckwheat flour

• 1 tsp gluten free baking powder

• 1/2 tsp bicarbonate of soda

• 1/2 tsp xanthan gum

• 60g cocoa powder

• 1 tsp Orgran no egg powder

• 1 tbsp ground linseeds (put linseeds into a blender and blend, brown or golden, doesn't matter)

• 3 tbsp rice milk

• 140ml rice milk, warmed

For the icing

• 100g gluten free, dairy free dark chocolate (at least 70% cocoa solids)

• 70g dairy free spread

• 3 tbsp icing sugar

1. Preheat oven to 180'C/Gas mark 4

2. Put your cupcake cases into a bun tin

3. Put the tsp of Orgran egg replacer and the tbsp of ground linseeds into a small bowl

4. Add the 3 tbsps of rice milk, mix and set aside

5. Put the dairy free spread, sugar and golden syrup into a saucepan and on a very low heat, stir until they have just melted together

6. Remove from heat

7. Sieve the flours, bicarb, baking powder, xanthan gum and cocoa powder into the saucepan and mix until smooth - it will be quite stiff, if you are using wheat flour, sieve in the flour, but omit the xanthan gum

8. Add the slightly warmed rice milk to the pan and mix until everything is smooth

9. Put dollops into each cake case - go for about half full, you don't want them to rise too high

10. Place in the oven for 10-20 minutes

11. They will rise and be springy when they're done, check by inserting a very thin skewer or knife

12. Set aside to cool slightly

For the icing

1. Put a small amount of water into a small saucepan and heat it up

2. Set a large pyrex bowl on the top

3. Break the dark chocolate into pieces and put into the bowl

4. Stir as the chocolate melts

5. When it has just melted, remove from the heat

6. Add the dairy free spread and beat

7. Add the icing sugar and mix in

8. Dollop some icing into the middle of each cupcake and spread it to the edges using a knife

9. Allow the icing to set