Most of my sunday evening cupcakes tend to be quite similar to one another, just requiring a few modifications here and there. This recipe for white chocolate and berry cupcakes is no different, it is quite simple and offers a cupcake with a mild flavour with occasional bites of tart fruit and soft chocolate, which is the way it should be.
white chocolate and berry cupcakes
ingredients:
1 and 1/2 cups SR flour
1/2 cup sugar
1 tsp baking powder
1 tsp vanilla essence
50g melted nuttlex
1/4 cup applesauce
1 cup soy milk
a small block of chocolate (about 100g), broken into pieces
1/2 cup drained berries
method:
Sift together the flour and baking powder, add the sugar and mix. Add in the vanilla essence, the nuttlex, applesauce and soy milk. Combine and stir in the chocolate pieces. When well combined, add the berries and stir only to combine. Do not over mix, particularly if using canned berries.
Divide into twelve cupcakes. The batter will be quite gooey.
Bake for 15 minutes at 180C.
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