Recipe Vickie de Beer. Image Neville Lockhart

Chocolate cupcakes

Serves: 10 Nutrition facts: 200 calories 20 grams fat

Ingredients

Cupcakes
180 ml (3/4 cup) unflavoured avocado oil plus an extra 50 ml to coat the pan.
250 g (1 cup) soft brown sugar
2 eggs
A pinch of salt
5 ml (1 t) vanilla extract
125 ml (1/2 cup) cake flour
125 ml (1/2 cup) self-raising flour
60 ml (4 tbsp.) cacao powder
Icing
250 ml (150 g) dark chocolate, chopped
125 ml (1/2 cup) avocado oil

Instructions

Preheat the oven to 175° C. Coat a muffin pan with the extra oil.

Beat 180 ml avocado oil, sugar, eggs, salt and vanilla until creamy.
Sift cake flour, self-rising flour and cacao powder together and fold into the egg mixture.
Scoop into muffin pan and bake 20 min. Leave on cooling rack.
For the icing: melt the chocolate and avocado oil in a double boiler. Mix until smooth. Leave to cool a bit and pour over cupcakes.

Clever idea

Espresso cupcakes

Replace the cacao with 1 tbsp. coffee powder.

Icing: Heat 250 ml castor sugar, 60 ml (1/3 cup) orange juice, the grated rind of 1 orange, 3 ml cream of tartar and 30 ml (2 tbsp.) orange liqueur and stir until the sugar is dissolved.

Bring to the boil. Decrease the heat and simmer for 3 min.

Beat 3 egg whites until it forms soft peaks. Add the syrup in a thin stream while beating the mixture. Beat until thick and creamy. Scoop over the cupcakes.

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