Gluten-free chocolate cupcakes
- Preheat oven to 180 degC. Beat butter and sugar together until pale and creamy. Add vanilla and eggs one at a time, beating well after each addition.
- Mix in gluten-free flour, cocoa and baking powder. Add and milk gently mix to combine.
- Spoon mixture into cupcake cases and bake for 10 to 15 minutes until springy to touch.
- Allow to cool, then scoop a small circle out of the top of each cake. Fill the hole with 1/2 teaspoon of raspberry jam and then replace the lid. Sprinkle with icing sugar.