2oz Dairyfree spread such as Pure (the sunflower one tastes nicer than the soya based one, but either will work. Regular margarine contains milk proteins – so always read the ingredients.)
2oz sugar
1 egg
1oz self raising flour
1oz cocoa powder (yes, chocolate grows on trees not in cows)
Cream together the ‘not butter’ and sugar, beat in the egg, it will be a bit sloppy but fear not. Sift in the flour and cocoa powder don’t worry too much if you have slightly more flour than cocoa just as long as they add up to 2oz. Fold in, until mixture is a consistent colour. Line a 12 hole mini muffin tin with cases and plop a generous teaspoon of cake mix into each.
Bake at 190 degrees or gas mark 4 for about 10minutes or until the smell of cake starts to eminate and the point of a knife comes out clean.
Cool on a wire rack, dust with icing sugar and give on demand of: ‘cakey, cakey.’
This recipe can be doubled and used for normal sized cupcakes just add an extra egg and use 4oz flour of dry ingredients using 1oz of cocoa powder. Adjust the cooking time as they are larger and check after 15 minutes.
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