These cupcakes are moist and rich, but not sickly sweet.
Makes 12
Ingredients:
For the cakes-
130ml Sunflower, Olive or Rapeseed Oil
3 large eggs
165g Light Demerara Sugar
115g white self-raising flour
1tsp baking powder
40g cocoa powder
4tbsp boiling water
100ml Date and Smoked Bacon Balsamic Vinegar
For the frosting-
200g Peanut butter (smooth or crunchy)
100g icing sugar
113g softened butter
2tbsp milk
Method:
1. Preheat the oven to 170C fan. Line a muffin tray with 12 paper cupcake cases.
2. Mix the water and cocoa powder into a paste in a large bowl.
3. Add the remaining cake ingredients except the vinegar. Beat until smooth using an electric mixer or wooden spoon.
4. Divide the mixture equally between the cupcake cases. They should be about 3/4 full.
5. Bake on the middle shelf of the oven for 15 minutes until they no longer look wet. If you can hear them bubbling/crackling as you take them out of the oven, put them back in for a few minutes. They should be much quieter when they’re done.
6. Leave them to cool in their cases on a wire rack.
7. To make the frosting, cream together the peanut butter and butter. Mix in the sugar. Add milk if it’s getting too stiff.
8. Cut a small cone shaped hole out of the top of each cake with a sharp knife and fill with about 1tsp of vinegar. Let the vinegar sink in and then spoon or pipe the icing on top.
