15 May 2014

Egg Free Recipe - Chocolate and Nut Cupcakes

This recipe is quick and easy to prepare and cook, it is also egg free. By adding cream in place of eggs, the cakes have a lovely gooey texture.


1 cup plain flour
1 teaspoon baking powder
3/4 cup caster sugar
2 tablespoons cocoa powder
1/3 cup chopped peanuts
3 tablespoons butter, softened
1/2 cup milk
4 tablespoons thickened cream


Preheat the oven to 180 degrees Celsius. Line a Texas muffin tin* (makes 6 large muffins) with two strips of baking paper, crossing over in the centre. 

Place all the ingredients in a large bowl and stir until just combined. Divide the mixture evenly among the six-hole muffin tin. 

Bake for 20 minutes. Allow to cool for 10 minutes and then remove from the tin to cool completely.

*Note: If you do not have a Texas muffin tin, just use a 12-hole muffin tin and reduce the cooking time to 15 minutes.


1/2 cup chocolate chips
2 tablespoons crunchy peanut butter
1/2 cup thickened cream


Half fill a small saucepan with water and place it on the stove. Allow the water to simmer.

Place a ceramic bowl over the saucepan. Add chocolate chips and crunchy peanut butter to the bowl. Stir this until it melts.

Remove from the saucepan and stir in thickened cream.

Spread over your cupcakes.

No comments:

Post a Comment