Cupcakes & Muffins Gluten Free

Regal Gluten Free Chocolate Cupcakes

Regal Gluten-Free  Chocolate Cupcakes are really easy to make and are super tasty.

They are deliciously moist and flavoured with our Sugar and Crumbs Natural Flavoured Icing Sugar and Cocoa Powder. They are a must to make with your children and let them loose decorating them for you.

What are Regal Gluten-Free Chocolate Cupcakes?

Regal Gluten-Free Chocolate Cupcakes are a deliciously light moist sponge flavoured with Sugar and Crumbs Natural Flavoured Icing sugar and Our flavoured Cocoa Powder, topped with a yummy tasting buttercream flavoured with Sugar and Crumbs Natural Flavoured Icing Sugar finished off by airbrushing them a regal purple colour.

In addition, you can also try our other Natural Flavoured Icing Sugar in our range. Why not give your bakes a delightful twist of flavour.

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

You can watch the Facebook live on our YouTube Channel by clicking this link. Please don’t forget to subscribe to our channel, it is free and you will receive notifications of future lives.


15g White Wine Vinegar
300ml Milk
50ml Vegetable Oil
60g Butter Melted and cooled
2 Eggs
300g Sugar and Crumbs Natural Flavoured Icing Sugar any of your choice
250g Gluten Free Self Raising Flour
75g Sugar and Crumbs Chocolate Orange Cocoa Powder
10g Bicarbonate of Soda
100g Callebaut White Chocolate Chips
Cupcake Cases
For the Buttercream
250g Softened Butter
500g Sugar and Crumbs Natural Flavoured Icing Sugar of your choice
Wilton 1M piping Nozzle
Piping Bag
Colour Splash Edible Gel Violet
Sugarflair Airbrush Liquid Purple


1. Fill your cupcake tin with cake cases of your choice and pre-heat the oven to 140c.

2. Add the 15g vinegar to the milk and set aside for a few minutes.

3. Combine all the dry ingredients into a mixing bowl.

4. Add the eggs, oil and melted butter to the milk mixture and whisk thoroughly.

5. Slowly add the wet liquid to the dry ingredients and beat until smooth.

6. Add the Callebaut white chocolate chips to the mixture and combine well.

7. Divide the cake batter evenly between the cupcake cases and bake in the oven for 20-25 minutes until the cupcakes are firm but springy when touched.

8. Remove them from the oven and cool in the cupcake tin for 20 minutes then allow to cool completely on a wire rack.

To make the buttercream.

1. Add the softened butter to a clean mixing bowl and beat until light and fluffy.

9. Add the Sugar and Crumbs Natural Flavoured Icing sugar and chop it in using a spatula to prevent an icing sugar cloud from enveloping your kitchen.

10. Once the butter and icing sugar has combined turn add the Colour Splash Gel Violet colour to the mixture and up the speed to medium-high for no more than 20- 25 seconds.

11. Using a 1M Wilton tip in a piping bag you can then decorate your cupcakes in Rose Swirls or any design you wish to use.

12. Add the Airbrush Purple Liquid into your Airbrush and evenly coat the cupcakes to a Regal Finish.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *