Chocberry cupcakes

Chocberry cupcakes

By
From
Superfoods
Makes
12
Cooking time
40 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
180ml soya milk
50ml vegetable oil
30ml hazelnut oil
1 large egg
1 teaspoon vanilla extract
140g caster sugar
160g self-raising flour
30g cocoa powder
2 tablespoons ground hazelnuts
1 teaspoon baking powder
A pinch salt
36 raspberries
12 squares dark chocolate, at least 70% cocoa solids

Method

  1. Preheat the oven to 180°C and line a 12-hole muffin tin with paper cases. In a jug, whisk together the milk, oils, egg and vanilla. In a bowl, mix together the sugar, flour, cocoa, hazelnuts, baking powder and salt. Stir the wet ingredients into the dry mixture until just combined. One-third fill the paper cases with batter, then press 3 raspberries and 1 square of chocolate into each. Spoon the remaining batter on top – the cases should be roughly two-thirds full. Bake for about 20 minutes, or until springy to touch. Leave in the tin for 10 minutes, then transfer to a wire rack to cool.

Contains

  • Vitamins B-group, C & E, protein, iron, magnesium, calcium, manganese, copper, phytochemicals, fibre, minerals, flavonoids

Potential benefits

  • protects against cancer & cardiovascular disease

    lowers cholesterol

    regulates blood sugar

    supports bone & skin health & weight loss

    antidepressant, mild stimulant
Tags:
healthy
diet
clean eating
good for you
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