These cakes are absolutely scrummy. I've been making them practically everyday!
It started when I wanted to try out some baking in our new oven...and what a result :D everybody loves these - and they don't have any dairy in them (unless you use milk chocolate), which is a bonus!
I found the original recipe here. It makes around 36 cupcakes, but I reduced it to 12 and added a few extras...
125g plain flour
130 caster sugar
15g cocoa powder
1/3 tsp salt
2/3 tsp bicarbonate of soda
2/3 tsp vanilla essence
2/3 tsp vinegar
60ml oil (I used sunflower oil)
165ml cold water
Handful of chocolate chips/mixed nuts - optional
Melted chocolate for topping - optional
Finely chopped almonds for topping - optional
It started when I wanted to try out some baking in our new oven...and what a result :D everybody loves these - and they don't have any dairy in them (unless you use milk chocolate), which is a bonus!
I found the original recipe here. It makes around 36 cupcakes, but I reduced it to 12 and added a few extras...
125g plain flour
130 caster sugar
15g cocoa powder
1/3 tsp salt
2/3 tsp bicarbonate of soda
2/3 tsp vanilla essence
2/3 tsp vinegar
60ml oil (I used sunflower oil)
165ml cold water
Handful of chocolate chips/mixed nuts - optional
Melted chocolate for topping - optional
Finely chopped almonds for topping - optional
- Sift the dry ingredients into a large bowl
- Make 3 wells and add vanilla essence, vinegar and oil
- Pour cold water over the mixture and mix everything together with a fork
- Add chocolate chips/mixed nuts (optional)
- Spoon mixture into 12 cupcake holders
- Bake in a pre-heated oven at 180c for 15minutes
- Remove from oven and put individual cupcakes on a cooling rack
- Ice with melted chocolate and top with almond flakes (optional)
RSS Feed