My style of cooking can best be described as “surprising”.
That’s not because of the funky ingredients I use or the fusion of tastes I create but more that if it comes out of the oven and it’s edible people are surprised – none more so than me.
It was with a certain amount of trepidation I declared to Freya we were going to make chocolate cupcakes for the first time as a treat. And I certainly paused before taking a bite but, actually, they were rather nice.
I shared a photo on Instagram and Lins from Boo and Maddie asked for the recipe so here it is.
It’s adapted from the normal cupcake recipe I use (I’ve just cut out a bit of flour and swapped it for the cocoa powder. This bit was guess work). Freya can actually have dairy now, having grown out of her intolerance, but we really like these cupcakes and see no reason to change.
Ingredients (makes 12 cupcakes).
125g Caster sugar.
135g Gluten-free self-raising flour (we use Doves Farm).
One teaspoon of vanilla.
30g cocoa powder (I would think you can use more or less, depending on how chocolatey you like them). I used the Co-op’s Fairtrade Cocoa Power, which is suitable for vegans.
If your mixture looks a bit dry at the end you can always add a dash of alternative milk (we use Koko) but ours is normally better without.
- Heat your oven to about 180c.
- Line a tray with cupcake cases.
- Mix the Vitalite and the caster sugar together until it’s soft and squishy. I made these with Freya so we just used wooden spoons.
- Add the vanilla.
- Add the eggs bit by bit, mixing between.
- Add the cocoa powder bit by bit and then the same for the flour.
- Divide into your cupcake cases.
- Cook for about 20 mins or until a knife comes out clean.
- Once cool, ice with whatever you fancy.