Gluten and cow's Milk Free Raspberry filled Chocolate Cupcakes

Gluten & Cow's Milk Free Raspberry filled Chocolate Cupcakes
Makes 24 cupcakes

Dry Ingredients:
30 grams Quinoa Flour
60 grams Millet or Sorghum Flour
60 grams Amaranth Flour
30 grams Rice Flour

20 grams Tapioca Flour
2 teaspoons GF Baking Powder

100 grams Dutch Cocoa Powder
1/2 teaspoon salt

225 grams Muscovado Sugar

Wet Ingredients:
60 grams Milk Free Margarine softened

3 eggs
2 teaspoons GF Pure Vanilla Extract

3/4 cup Goat’s Buttermilk (I buy this at Basic)**

**  When mixing wet ingredients - depending on the flour mixture you use and the size of the eggs - you may need between 1/2 - 1 cup of the buttermilk.  I start out with 1/2 cup and add 1/4 cup at a time depending on the consistency of the batter at the end.

Sift all the dry ingredients together in a bowl and set aside.

**Mix all the wet ingredients in a stand mixer (or in a bowl with a hand mixer) until well blended.

Slowly add the dry ingredients to the stand mixer while on low (2) speed.  Once all ingredients are combined, mix on speed 3-4 for a minute or two until well mixed.  Do not over mix!

Fill cupcake liners 2/3 full and bake at 180°C 22-23 minutes. Remove from oven and let stand for 10 minutes, then remove from pan and place on wire rack to cool

Let cupcakes cool completely!!

Next step is to add the raspberry filling

Fill a piping bag with your favorite raspberry jam or filling.  Using a filling tip (these are the long thin tubes - something like this one - can be plastic or metal).  Once cupcakes are completely cooled - just insert the tip into the middle of the cupcake and squeeze some jam inside.  Be carefull not to fill it too much, or the cupcake can explode ;-)    Many people recommend using an apple corer to remove a bit of the center, but I prefer not to use this method.  As long as you have the longer tip and watch how much you are squeezing in, they turn out better (as you still have all the cake part too)

Next - frost your cupcakes

You can do this however you choose.  I used my standard buttercream frosting.  I mixed half with cocoa powder and half with pink coloring and then topped with a raspberry.