It's back to work and school tomorrow and I needed something to look forward to at lunch time and only chocolate could provide the answer... Some googling gave me this recipe and it's just as good as the reviews say it is. Moist. Light. Luscious. More-ish... I made 16 muffin sized cupcakes from this batter, but it will make one 8" double layered cake or two loaf tins instead.
For 16 cupcakes you need:
175g self raising flour
2 tbsp cocoa
150g caster sugar
1 tsp cream of tartar
2 tbsp golden syrup
150m vegetable oil
150ml soya milk
2 eggs
For the icing you need:
75g very soft butter
175g sifted icing sugar
3 tbsp cocoa
a little soya milk
Sprinkles to decorate
Heat the oven to 170 degrees. Line a muffin tin with paper cases.
Begin by sifting the dry ingredients in to a bowl. Mix together the wet ingredients and pour into the dry. Mix well. Pour into the cases (the batter will be very wet). Bake in the oven for 15-20 mins until risen and cooked through. Leave to cool.
Mix the butter with the icing sugar and cocoa, using enough soya milk to make a smooth icing. Spread over the cakes and top with sprinkles of your choice. Enjoy, and pretend you're still on holiday when you eat them ;-)
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