Butter Free Chocolate Cupcakes

These are quick to make and turn out light and fluffy everytime. The perfect lunchbox snack for a limited budget. This recipe can be made in a “Sandwich cake” (2 layer cake) same recipe different tin.


Ingredients:

4 Large Eggs
1 Cup Sugar
1 ½ cups Cake Flour
4 Tbsp Cocoa powder
3 tsp Baking Powder
Pinch of salt
½ Cup Boiling water
½ Cup Cooking Oil

Method:


Preheat oven to 180° C. Grease 2 Cookie trays very well. Beat Eggs with Sugar until light and fluffy.
In a separate bowl mix water and oil together. Sift all dry ingredients together. Gently fold in the egg mixture alternately with the oil and water mixture until smooth. Pour into pans to fill each “cookie area” ¾ full. Place in oven for approximately 20 minutes. Remove from oven, leave to cool in the tins for 10 minutes. Remove from trays and cool on a cooling rack.

Once completely cooled ice and decorate as desired.

Handy Tip: I always heat the oven 20° C higher – you lose heat when you open the oven door. Once you close the door don't forget to turn the heat back down to the correct temperature!