40g unsalted lactose free butter, at room temperature
¼ tsp vanilla extract
120g gluten free plain flour
1 ½ tsp gluten free baking powder
120ml lactose free milk
1 tbsp cocoa powder
50g lactose free chocolate chips
For the frosting
250g icing sugar
100g unsalted lactose free butter, at room temperature
red food colouring
100g sliced strawberries to garnish
Serves - 6
Heat oven to 170C/150C fan/gas 3. Line a cupcake tin with cases. Cream the sugar with the lactose free butter using an electric whisk, until light and fluffy.
Crack in the egg and add the vanilla extract, then whisk to combine. Add half the gluten free flour, the baking powder and a pinch of salt, whisk to combine, then add half the lactose free milk and whisk briefly again. Repeat to use the remaining gluten free flour and lactose free milk.
Spoon about half the mixture into a separate bowl, add the cocoa and lactose free chocolate chips and stir well to combine.
Using a teaspoon, divide the chocolate mixture between the 12 cupcake cases. Use a wooden skewer to spread the mixture evenly to the edges.
Rinse and dry the teaspoon then repeat with the vanilla layer, taking care not to disturb the chocolate below and spreading to the edges again.
Bake for 25 mins. Leave to cool slightly in the tin before turning out onto a wire rack to cool completely.
To make the frosting, sift the icing sugar, then combine with the lactose free butter using an electric whisk. It will look crumbly initially – persevere and it will come together.
Carefully add 1-2 drops of the food colouring and combine to make a pale pink frosting to ice the cakes. When you cut them in half, the coloured layers will be revealed.