Gluten-Free Chocolate Raspberry Cupcakes - cooking recipe

Ingredients

1 1/4 cups rice flour
1 cup cornmeal
1/2 cup cocoa powder, plus more to serve
1/4 tsp baking soda
3/4 cup brown sugar
1 cup buttermilk
9 tbsp butter, melted
2 None large eggs
3 oz frozen raspberries
1 cup cream, whipped

Preparation

Preheat oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners. For the batter, sift combined flours, cocoa and baking soda together into a large bowl. Stir in sugar. In a bowl, whisk together buttermilk, butter and eggs. Fold into dry ingredients. Gently stir in raspberries. Spoon into paper liners so that they are 2/3 full. Bake for 20-25 mins, until a skewer comes out clean. Cool in pan for 5 mins, then transfer to a wire rack to cool completely.
To serve, slice tops off cupcakes and spread with whipped cream. Replace the tops and dust with cocoa powder.