Slapdash Chocolate Cupcakes

These eggless cupcakes are basically slapped together using mostly store cupboard ingredients, and although they are not technically a healthy treat they are lighter in fat and sugar than a lot of other cupcakes recipes. I used a light butter flavored vegetable spread in both the cakes and the frosting.

Ingredients

Cake

• 1 1/2c/225g White self-raising flour
• 1 cup/225g granulated white sugar
• 1/4c/30g unsweetened cocoa powder
• 1/4 tsp salt
• 2 tsp baking (bicarb) soda
• 1 TBSP apple cider vinegar
• 1/2 tsp vanilla
• 1c/250ml warm water
• 2 heaped TBSP smooth applesauce
• 2 heaped TBSP light butter-flavored spread, melted

Frosting

• 1 1/4c/200g powdered (icing) sugar
• 1/4c/30g unsweetened cocoa powder
• 1/4c/55g butter-flavored spread, at room temperature
• 1/2 tsp vanilla extract
• 3 TBSP milk

Instructions

Cake

1. Preheat the oven to 180f/350c and line a standard 12 cup muffin tray.
2. Put the flour, sugar, cocoa powder, salt and baking soda in a large mixing bowl and make a well in the center.
3. Put the vinegar, vanilla, water, applesauce and melted butter flavored spread into the well of the dry ingredients and whisk until smooth. Whisking should take a minute or two.
4. Fill the cups in the prepared muffin tray about 3/4 full.
5. Bake in the center of the preheated oven for 18 to 22 minutes, or until tops spring back when lightly pressed.
6. Cool until you can safely remove the cupcakes from the tray to a wire rack and then leave them to cool completely.

Frosting

1. Once the cupcakes have cooled completely, put the butter-flavored spread and 3 tablespoons of milk into a deep bowl. Beat with an electric mixer until light and creamy.
2. Add the sugar, cocoa powder, and the vanilla and beat for 1 minute.
3. Scrape the bowl and beat the frosting for 2 more minutes.

Frost cupcakes and serve immediately, or store at room temperature for up to 3 days – Makes 12