250g butter 250g Natvia 250g gluten free self raising flour 4 eggs 1 tablespoon vanilla extract 3 tablespoon cocoa powder

Place cupcake cases into a cupcake tin, heat oven up to 190°C or 170°C on fan bake.2. Combine butter, Natvia and vanilla extract in a mixing bowl and beat until light and fluffy. Add the eggs one at a time, add a little flour after each egg, gently mixing with a whisk to combine. Next, add the cocoa and gently combine. Divide the mixture into the cases and bake for 15 – 20 minutes until golden and risen. If unsure that they are baked right through, insert a skewer and check that it comes out clean. When cool, they are delicious as is, or you can ice with your favourite frosting!