Vegan Bunnycomb Chocolate Cupcakes
This is the recipe from our Moo Free Christmas Advent Calendar Competition. These are dark, wonderful cupcakes with sweet Moo Free Bunnycomb melted into the mix. Rich and indulgent they are great on their own, or iced with buttercream frosting.
Free From: Soya, Dairy, Eggs
1 1/2 cups self raising flour
1 cup granulated or caster sugar
1 tsp baking soda
1/4 cup cocoa
1 tsp chocolate essence (you can do without this - I think it adds some depth of flavour)
1 tsp vanilla
1 tsp cider vinegar
1 small ripe banana mashed
6 tbs melted Pure Sunflower margarine
4 chopped up Bunnycomb bars for the mix, one for sprinkling on top
1 cup non dairy milk (I use KoKo)
Preheat oven to 350° F or 177° C
Line your muffin tins, or lightly grease and flour your cake tin.Sift flour, sugar, soda and cocoa into a bowl. Then add vanilla, chocolate essence, vinegar, mashed banana and melted margarine.Mix together until combined, then pour in one cup non diary milk and mix briefly until all ingredients are entirely moist. It makes quite a runny looking batter but don't worry!
Stir in the chopped up Bunnycomb bars with a wooden spoon.
Fill the cupcake cases 3/4 of the way up and bake for about 15 minutes or until a toothpick comes out clean.
Leave the cupcakes in the tin for 10 minutes; then cool on a wire rack.
Decorate with buttercream frosting topped with chopped Free Bunnycomb bars.
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