Then I tell her that all humans are not perfect : her cousins wear glasses an Daddy too. An that's for the rest of their life (she's thinking). Then she told me : 'like you are allergic to flowers !'. Yes to flowers, to all the existing pollen on earth, to cat hair and to dust (which is quite helpful to leave this chore to my husband lol). Then her face light up, she seems better. In the end, the answer might have been a good one and that she finally feels not that different...
After all, here you have a nice cupcake recipe for complicated days, full of chocolate. Easy and quick to prepare : 15min. preparing, 15min. cooking.... and 5 min. to eat !
For the cupcake
100g gluten free flour
60g caster sugar
80g 72% baking chocolate (gluten free)
1 teaspoon white vinegar
1/2 teaspoon baking soda
a pinch of salt
For the topping
25g 72% baking chocolate (gluten free)
50g icing sugar (gluten free)
Pre-heat the over on 180°.
Melt the chololate and the butter (for the cupcake) and leave it cool.
Whip the egg with the sugar. Add a pinch of salt and then the melted chocolate and butter.
Add the flour little by little. In a small cup mix the vinegar and the baking soda and add it to the batter and mix it.
Add the milk. Pour the batter into cupcake case. I use indivicual silicon one. I filled them up to a bit more than half of the case.
Put in the over 108° for 15 min. (the time depends on each over). Then after 15 min. I check the cupcake with a knife : if it comes out dirty but with no batter on it, the cupcake are ready. They will finish cooking out of the oven while they are cooling down.
To prepare the topping, melt the chocolate and the butter (I do it in the microoven little by little with care). Let it cool then add the icing sugar and mix well.
Use a pastry bag to decorate your cupcake. Those cupcake are even better if you eat them still warm.