serves / makes 10
20 prep time
20 mins cooking time


A beautiful combination of chocolate and cranberries for the ultimate gluten and dairy free chocolate muffin!


For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 130g self raising gluten free flour
  • 20g dairy and gluten free cocoa powder
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon gluten free baking powder
  • 150g dried cranberries

For the frosting:

  • 125g dairy free butter
  • 50g gluten and dairy free cocoa powder
  • 200g icing sugar


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For the cupcakes:

  • Preheat the oven to 180 oC
  • Beat together the caster sugar and the dairy free spread until light and fluffy
  • Add the three eggs individually, beating well between each addition
  • Add in the flour, cocoa, baking powder and xanthan gum
  • Mix until well combined
  • Stir in the cranberries
  • Split the mixture between 10 muffin moulds lined with paper cases
  • Bake in the centre of the oven for 20 minutes
  • Remove from the oven and allow to cool

For the frosting:

  • To make the frosting beat together the dairy free spread, cocoa and icing sugar
  • Pipe onto the cupcakes and decorate with your choice of christmas decoration

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