February 13th, 2017
Something sweet, just in time for Valentine’s Day.
This morning I’ve done further testing regarding my stomach, and unfortunately I must remove not just milk, but even soy milk, as well as all refined sugars from my diet (and some of my favourite fruit >.<) for at least 4 weeks.
Luckily, yesterday I made this recipe, and I ate 5 cupcakes out of 12, so it was my final feast. It was worth it! hehe
These turned out really tasty, although I was just putting together ingredients I had in the house. To really explain how great they were, let me say that Felix did not stop at 1, and if you consider he usually only ever bites into something sweet, to then put it down, this was a huge success.
Here, as usual, are all the ingredients. There are for the “base” only, not including icing or filling.
The first thing I did was to mix all the dry ingredients. I may have dropped a bit more than 1tbs of cocoa powder, but it’s really up to you how much you want them to taste like chocolate (you don’t even have to put this ingredient at all).
Then mix the liquids on a separate bowl.
And now combine them, for a smooth paste.
Line your tray with cupcake sheets and fill them a little bit more than half-way.
This paste will make exactly 12 regular size cupcakes.
Leave them into the oven for 18 minutes at 170*C.
I had this in the kitchen counter, which I’ve decided to use up.
Once the cupcakes were done, I carefully filled them from the side.
Because I decided to use the filling, I thought that doing regular icing would be too much, so instead I sprinkled icing sugar and added anything I felt like on top.
The most important thing is that, at this point, you also sprinkle a bit of salt, as it will really bring out the flavour.
And voilá. Ready to eat!
Wasn’t that easy? 😉