Thursday, January 21, 2010
Dairy Free Dark Chocolate Cupcakes
Don't you love when all the leftover bits in your pantry come together to make the moistest cupcakes? Makes it look like you put alot of thought into the potluck dish you brought.
125g dairy-free spread
100g dark eating chocolate
3/4 cup of soy milk
3/4 cup of caster sugar
1 1/2 cups of self-raising flour
2 tablespoons cocoa powder
I made these without any eggs, but I would recommend adding one.
Place 12 cupcake liners in a cupcake pan. Preheat oven to 180
Melt spread,chocolate, milk and sugar over a low heat, until smooth. Take off heat and, let mixture cool for 10 minutes. Whisk in flour and cocoa. It will be lumpy at first but keep whisking until smooth.
Fill each cupcake liner halfway and bake for around 25 minutes.
Allow to cool and ice.
I've iced them with Lindt 'Intense Orange' chocolate melted with a little icing sugar and dairy free spread. Topped with chopped pistashio nuts.