Preheat oven to 180 degrees C. Line a 12 cupcake tray with cupcake papers.
Place the margarine and sugar into the mixing bowl and hand whisk until creamy. Add the golden syrup gradually using a spatula to slowly fold the mixture into itself. Then whisk the mixture for another minute and then add the milk.
Sift the flour a tablespoon at a time and then whisk in. Repeat until all flour is gone and the mixture is thick and smooth.
Sieve in the cocoa a tablespoon at a time mixing thoroughly. Keep whisking until the whole mixture is the same colour.
Add the bicarbonate of soda and the baking powder separately and keep mixing until the sodas have been fully absorbed. Drizzle the vanilla essence around the bowl and whisk it in firmly.
Spoon the mixture into the cupcake cases until they are 3/4 full as these cupcakes rise a lot. Place in the oven for 25-30 minutes. Once out of the oven leave them to cool on a rack.
Fantastic, I needed a new recipe. Instead of 1 tespn of bicarb, I used 3 tespn of baking powder, I used rice milk, I used nuttelex for Marg. I gave a quick beat to mixing the nuttelex and sugar, and also a beat to mix flour in gradually. Made little Easter cakes using shaped silicone moulds. Made love heart cupcakes and patty cakes. Thankyou. My little one has loads of food intolerances, so always great to find agood recipe change. - 03 Apr 2015
I do a lot of "allergy" cooking for family and friends. I often try to convert my existing recipes (as a challenge :-). But sometimes it's nice to just choose something all ready to go, without trying to guess to get it right! This has to be one of the best gluten, egg and dairy free recipes I've tried. I made them as cupcakes for Easter. Great texture, great taste, they disappeared faster than the gluten and egg containing cupcakes I made for the same function! Definitely a keeper, plan to use it often. - 09 Apr 2015