Gluten-free chocolate cupcakes

Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

Sift combined flours, cocoa and soda together into a large bowl. Stir in sugar.

In a jug, whisk together buttermilk, butter and eggs. Fold into dry ingredients. Add raspberries and lightly mix.

Spoon mixture evenly into patty cases until 2/3 full. Bake for 20-25 minutes, until cooked when tested with a skewer.

Cool in pan for 5 minutes before turning onto a wire rack to cool completely. When ready to serve, slice tops off, top with cream, return tops and dust with cocoa powder.

Top tip These cakes are also delicious topped with glacé icing. This can be made from gluten-free icing sugar, cocoa, a knob of butter and a little hot water, mixed together until a spreadable consistency.

For more gluten-free, dairy-free and egg-free recipes, see this week's Woman's Day (on-sale October 6, 2008)