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How to Make Gluten-Free Chocolate Orange Cupcakes

Just because you’re gluten intolerant, that doesn’t mean you have to miss out on the joy of cupcakes! See this as a challenge: who’s betting you can make gluten-free chocolate orange cupcakes that taste just as good (if not better) than their gluten flour counterparts? We’re rooting for you, that’s for sure! Follow this recipe to create a rich and zingy (and totally addictive!) taste explosion.

Cupcake Ingredients:

  • 140g of Gluten-Free Plain Flour
  • 140g of Caster Sugar
  • 100g of Butter (softened)
  • 30g of Cocoa Powder
  • 1 ½ tsp of Baking Powder
  • 120ml of Milk
  • 1 tsp of Vanilla Extract
  • 2 Oranges
  • 1 Egg
  • 1 Pack of Chocolate Chips

Icing Ingredients:

  • 300g of Icing Sugar
  • 30g of Cocoa Powder
  • 40g of Butter (softened)
  • 30ml of Orange Juice
  • 10ml of Milk



METHOD: Zesty Chocolate Orange Cupcakes – Gluten-Free!

  1. Preheat your oven to 170°C (150°C fan or gas mark 3) and place 12 cupcake cases into your 12-cavity cupcake tin.
  2. To make the cupcakes, add the flour, sugar, butter, cocoa powder and baking powder to a mixing bowl, and mix them together.
  3. In a separate bowl, whisk the milk, vanilla extract and egg. Slowly add this mixture to the flour mixture, ensuring that you continuously mix the elements together.
  4. Zest both of your orange and add half of the zest to your cake mix. Add your chocolate chips to the cake mixture and then mix further.
  5. Divide the cake mix into each of the cupcake cases, then place the tin in the oven to bake for 20 minutes. Check whether they’re baked by inserting a cocktail stick in the centres, then removing to see if there’s any wet batter stuck to them – the stick should be dry.
  6. Remove the tin from the oven and leave the cupcakes on a cooling rack to cool completely.
  7. To make the icing, add the icing sugar, cocoa powder, butter, orange juice (squeezed from your oranges) and milk to a mixing bowl. Mix the ingredients until the icing is light and fluffy.
  8. Add the icing to a piping bag fitted with a large star nozzle, and then ice the top of each cupcake with a swirl. Finish your cupcakes with a sprinkling of orange zest over the icing.
How To