Since launching the blog last week, I’ve had a few comments from my lovely friends about how dangerous this blog might be to those trying to lose weight. Fear not! Here’s a recipe without sugar or eggs, so it must be super healthy… right…?
One year, a long time ago, I had a calendar that featured a different cupcake recipe every day. I used to just sit at my desk, staring at the gorgeously delicious pictures… I’m not sure a lot of work got done that year… don’t tell anyone…
No sugar or eggs, but plenty of cherry cola (so… fruit…?) – although they definitely do not end up tasting of cherry! It adds a sweetness along with the condensed milk to replace the sugar, and let’s face it, it’s quite fun putting cola in a cupcake!
Chocolate chip cherry cola cup cakes
Makes 12 – you’ll need a 12 hole muffin tin
100g soft baking spread (or butter/margarine)
225ml condensed milk
140g self raising flour
60g cocoa powder
1 tsp baking powder
100g dark chocolate chunks*
½ tsp vanilla extract
200ml cherry cola
*Grab a cheap, supermarket own brand bar and chunk it up!
- Preheat your oven to 190°C/170°C fan/Gas Mark 5.
- Line your muffin tin with cases – I love using brightly coloured silicone cases – just throw in the dishwasher and reuse!
- Beat the butter with an electric mixer for a couple of minutes until it’s lighter – I find this makes it easier to mix the other ingredients into.
- Add the condensed milk and mix together until combined.
- Mix the flour, cocoa and baking powder together in the scale pan or another bowl, then gradually add this to the butter and condensed milk mixture, mixing as you go.
- Stir in the vanilla extract, then the cola, using a wooden spoon rather than an electric mixer as the wet mix will fly everywhere. Literally. Everywhere.
- Mix until smooth.
- Pour yourself a glass of cherry cola with what’s left and enjoy a taste of childhood whilst finishing the cakes.
- Add the chocolate chunks and mix in.
- Using a cheapy ice cream scoop, portion out into your 12 cases. Be generous, there’s plenty of mix!
- Bake for 20-25 minutes until they start to crack on top.
- Remove from the oven and let cool in the tin for five minutes.
- Remove and cool on a rack.
You can adapt this recipe to include white or milk chocolate chunks – just reduce the dark chocolate and make up with white or milk chocolate. You could also add nuts – 50g of chopped macadamia nuts or walnuts would work well.
Adapted from ‘500 Cupcakes’, published by Sellers Publishing, Inc.