CHOCOLATE CUPCAKES
This is a lovely recipe from Juliette Kellow Nutritionist
I am not keen on orange so did not use it and topped it with giant chocolate buttons. Enjoy.
CHOC ORANGE CUPCAKES
Tonight is the local swimming clubs’ festive swim night – and with that comes a tombola and cake stall to raise funds.
I’ve whipped up some chocolate orange cupcakes to sell. They’re never going to hit healthy eating guidelines but to help reduce saturates I swapped butter in the cake mixture for olive oil and used semi-skimmed milk.
They’re really delicious (yes, we had to try one!) so here’s the recipe.
CHOC ORANGE CUPCAKES
Makes 12
For the cakes:
100g plain flour
40g cocoa powder
150g caster sugar
1½ tsp baking powder
1 tsp orange extract OPTIONAL
4 tbsp olive oil
1 medium egg
130ml semi-skimmed milk
For the topping:
100g butter, softened
200g icing sugar
2 tbsp cocoa powder
½ tsp orange extract
1-2 tbsp semi-skimmed milk
12 chocolate orange segments
Orange zest
Gold spray (optional)
Preheat the oven to 190°C/fan 170°C/gas mark 5. Line a muffin tin with 12 paper cases.
Sieve the flour, cocoa, sugar and baking powder into a large bowl.
Lightly whisk the oil, vanilla extract, egg and milk in a jug using a fork. Pour the wet mixture into the dry ingredients and stir gently until just combined.
Divide the mixture between the paper cases and bake in the oven for around 20 minutes, until risen and an inserted skewer comes out clean.
Make the topping: whisk together the butter, icing sugar, cocoa, orange extract and milk. Spread over or pipe onto the cupcakes and decorate each with a choc orange segment, orange zest and gold spray if you have any. I USED LARGE CHOCOLATE BUTTONS
Per cake
1278kJ / 304kcal
14.6g fat
7.2g saturates
42.3g carbohydrate
34.7g sugars
1.3g fbre
3.2g protein
0.2g salt
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