Who doesn’t like cupcakes? Well I love them for their taste as well as their presentation. The only think that I have a slight problem with sometimes is the heavy icing a lot of them have. Even though it tastes delicious sometimes my belly doesn’t like the heavy dairy. So I decided to opt for an egg white icing as it is much lighter and lets face it there are a lot less calories.
I ended up playing around with the presentation so they all turned out a little different from each other.
30g coconut oil
30g olive oil
…or instead you could use 90g of butter. I just wanted to experiment with other ingredients as butter sometimes upsets my stomach. But I have to say there is nothing else like butter when it comes to the taste!
40g caster sugar
1 tbsp honey
1 large egg - beaten
1/4 tsp almond or vanilla extract
85g plain flour (I used gluten-free)
1/4 tsp baking powder
1 tbsp cocoa powder
1 egg white
2-3 tbsp icing sugar
50g of good quality dark chocolate - broken into pieces
A handful of crushed walnuts
Preheat the oven to Gas mark 4
In a large bowl add the ghee, coconut oil, olive oil, caster sugar and honey and beat together until the mixture is creamy. Add the egg and almond or vanilla extract and mix well. Fold in the flour, baking powder and cocoa powder.
Spoon the mixture into the cup cake cases and bake in the oven for 15-20 min. Allow them to cool completely before putting any icing on.
Place the chocolate in a heatproof bowl on top of a saucepan full of a little simmering water and slowly allow the chocolate to melt. Take off the heat and set aside.
To make the icing, place the egg white and icing sugar in a bowl and whisk with an electric whisker for about 2 minutes until creamy and smooth. Do not over whisk. You could probably add a drop of colouring for a pop of colour.
Use your imagination when it comes to decorating the cupcakes. I used just chocolate on some with a sprinkle on walnuts. On others I used icing first with a splash of chocolate on top. It’s your game.
Best to serve them straight away :)