Gluten and Dairy Free Mexican Hot Chocolate Cupcakes with Cinnamon Frosting

Serves 9

Ingredients

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour
  • 1 tablespoon cocoa powder
  • pinch of chilli flakes

For the frosting:

  • 150g dairy free spread
  • 300g icing sugar
  • 1 teaspoon ground cinnamon

Method

  1. Preheat the oven to 180 oC
  2. Beat together the dairy free spread and caster sugar until light and fluffy
  3. Beat in the eggs one at a time
  4. Stir in the flour, cocoa powder and chilli flakes
  5. Divide between 8 muffins cases and bake for 20 minutes
  6. Remove from the oven and allow to cool completely
  7. Make the frosting by beating together the dairy free spread, icing sugar and cinnamon until light and fluffy
  8. Pipe onto the cupcakes