D was off to the cricket today, and I wanted to bake some cupcakes for an in-the-stand snack. I was considering something from Vegan Cupcakes Take Over The World, but every recipe I picked contained some ingredient that I didn't have. So I made this up instead. It was super delicious, the jam starts to sink in, and I have been told D's mum was sad that she only got two!
(White) Chocolate and Jam Cupcakes
2 cups white self-raising flour
1/2 cup sugar
1/3 cup cocoa
1 tsp baking powder
1 tsp vanilla essence
100 gm melted nuttelex
4 chinese soup spoons of apple sauce
1 cup soy milk
2 tablespoons jam
1 cup white chocolate bits
extra jam, to top
Sift together flour, sugar, cocoa, and baking powder. Mix in vanilla essence, nuttelex and apple sauce. Slowly mix in soy milk, until the batter is thick. Add a little more soy milk if the batter seems too thick. Mix in the jam and the white chocolate bits. Grease cupcake pan, and divide equally in to twelve cupcake moulds. Drop half a teaspoon of jam on to the top of each cupcake.
Bake 180C for 20 minutes, or until a skewer comes out clean.