It was time to get creative in the kitchen. My lovely friend (who is also a coeliac) was coming, and I find it so hard to know what to make. I have a good brownie recipe which is delicious, but comes out very moist and is so hard to cut. But I wanted to use my cupcake stand. So I attempted cupcakes with a few tweaks (eg less eggs, less time in the oven) and this is what happened!
I preheated the oven to 170C and put cupcake cases in the tin.
In a pan I melted 210g butter (well actually Pure spread) and 200g dark chocolate, and then added 200g caster sugar.
I whisked up 2 eggs, and once the chocolate mixture cooled (I left it about ten minutes while I made the spiced nuts) I beat the eggs into the mixture, with a couple of drops of vanilla. Then I stirred in 150g ground almonds. I then spooned the mixture into cupcake cases (this made 12) and baked in the oven until the tops looked firm. They did actualy puff up in the oven (must be from the eggs) but they sunk a little bit once they came out. In the end they cooked for about 17 minutes, as they are supposed to be squidgy in the middle still.
So problem solved! Gluten free baking? Check! Using my cupcake stand? Check! No need to slice the brownies? Check! Hooray!