Our first recipe using a very special type of sprouted flour, though this could be substituted for an alternative gluten free flour. These have a great texture and taste like a birthday party!

Step 1: Click Play...

The ingredients are as follows:

235g white rice flour

90g sprouted buckwheat flour (could substitute another gluten free flour like a standard buckwheat flour)

45g cocoa powder

1 tsp salt

1 tsp baking soda

1 tbsp baking powder

1 tsp xanthan gum

4 eggs

250g caster sugar

158ml sour cream

237ml milk

2 tsps vanilla extract

--------------------------

Bake at 175 degrees C for 25 minutes

--------------------------

For detailed written instructions click through the steps at the foot of this text. Below are a summary of the instructions:

In a mixing bowl measure out 235g of rice flour
Add 90g of sprouted buckwheat flour, 45g of cocoa powder, 1 tsp salt, 1 tsp baking soda, 1 tbsp baking powder, 1 tsp xanthan gum Finally add 250g of caster sugar
Mix these dry ingredients together
Break into a clean bowl 4 eggs Add 235ml of milk, 158 ml sour cream and 2 tsps vanilla extract
Whisk these wet ingredients together thoroughly so that they're combined
Add the wet mix to the bowl containing the dry ingredients
Mix the dry and wet ingredients together so that they're completely combined and there are no pockets of dry ingredients on the mixture
Spoon the mix into cupcake cases
Bake at 175 degrees C for 25 minutes
Allow to cool before decoration or eating
Decorate in whatever way takes your fancy
We piped a basic butter icing before showering the cake in hundreds and thousands