I think these have to be the best cupcakes I have tasted in a long time. They are chocolatey and very moist. Enjoy!!
Wet Ingredients
● 250g dark brown Sugar
● 80ml vegan/ vegetable spread
● 60ml plant milk( we use oat)
● 240g grated courgette
Dry Ingredients
● 65g cocoa powder
● 1⁄2 tsp salt
● 3⁄4 tsp baking powder
● 210g all purpose/plain flour
1. Set oven to 175’C, gas mk 4. Line a muffin tin
with cases and set aside
2. Mix wet ingredients together. Place sieve over
the bowl and add cocoa powder, Mix until
combined
3. Sift in salt, baking agents and flour, fold
gently until all combined
4. Spoon mix into muffin cases, around 2⁄3 full.
5. Bake for 40-45 mins.
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