This is a lovely, moist, rich autumn cupcake. Combining two of my favourite things – pumpkin and chocolate! For speed and ease I used tinned pumpkin. For the chocolate I’ve been given some free samples from Pacari to try. Pacari is a new range of dairy free chocolate, although it does have a ‘may contain’ flag for nuts, they’ve a great range of products. For this recipe I used their Drinking Cacao with Cinnamon. It makes a lovely dairy free hot chocolate when mixed with Koko Milk, and obviously works in baking as well.
Free From: Dairy, Soya, Egg
Contains: Gluten, Cacao used has ‘may contain nuts’ flag
1.5 cups self-raising flour
1/2 cup soft brown sugar
¼ cup granulated sugar
1/3 vegetable oil or melted dairy free margarine
1 tsp baking soda
1 tsp cider vinegar
½ tsp cinnamon
1/3 cup Pacari Drinking Chocolate with Cinnamon
1 tsp baking powder
½ cup tinned Pumpkin
1/3 cup non-dairy chocolate drops
1 tsp vanilla
¾ non-dairy milk (I used Koko)
Preheat your oven to 170°C, 350°F and line your muffin tin with cupcake holders so there’s no faffing once the batter is done.
In a large bowl mix flour, sugars, soda, cinnamon, cocoa, baking powder together.
Add in vinegar, oil, vanilla and pumpkin to the dry ingredients and mix briefly to incorporate.
Add in non – dairy milk and mix until you have a smooth, thick batter
With a wooden spoon mix in the chocolate drops.
Fill the muffin cases 2/3rds full and bake for about 15 minutes or until a toothpick comes out clean.
Top with chocolate or vanilla vegan buttercream icing.
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