Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie … check this nice dessert: Easy chocolate cupcakes
How to Make Easy chocolate cupcakes
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Makes 18
Dietary:
Vegetarian
Ingredients
For the cupcakes
- 175g/6oz plain flour
- 40g/1½oz cocoa powder
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- 250g/9oz caster sugar
- pinch salt
- 100ml/3½fl oz sunflower oil
- 2 large free-range eggs
- 2 tbsp milk
- 125ml/4fl oz boiling water
For the buttercream
- 200g/7oz unsalted butter
- 130g/4½oz icing sugar
- 15g/½oz cocoa powder
- handful chocolate
Method
-
Preheat the oven to 180C/160C Fan/Gas 4 and line 2 x 12-hole muffin tins with 18 paper cases.
-
Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large mixing bowl. Add the caster sugar and a pinch of salt.
-
Add the sunflower oil, eggs and milk and beat until smooth. Add the boiling water and mix again until silky smooth.
-
Scoop the batter into a large mixing jug and pour evenly between the paper cupcake cakes. Bake on the middle shelf of the preheated oven for 20–25 minutes, or until well-risen and a wooden skewer inserted into the middle of the cakes comes out clean.
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Leave the cakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
-
Meanwhile, make the buttercream. Beat the butter, icing sugar and cocoa powder together using an electric hand whisk, until pale and fluffy.
-
Pipe or spread the buttercream over the top of the cupcakes and scatter over the chocolate decorations. Store in an airtight container.
