Vegan chocolate courgette cupcakes
These cupcakes were an attempt to sneak some vegetables into my 1 year old who refuses to eat finger food... And it worked a treat! She ate a whole one and would probably have eaten more if I let her! They're dairy, nut and egg free. I used Koko coconut milk to make these. I'd happily eat a whole batch by myself, they're very moreish!
Ingredients
- 250g plain flour [UK 9oz / US 2 cups]
- 350g caster sugar [UK 12oz / US 1 ½ cup]
- 85g cocoa powder [UK 3oz / US 3/4 cup]
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 125ml vegetable oil [UK 4 ½ fl oz / US 1/2 cup]
- 2 tsp vanilla extract
- 250g grated courgettes [9oz]
- 300ml coconut or any dairy alternative milk [UK 10 ½ fl oz / US 1 ¼ cup]
Instructions
- Pre-heat the oven to 180C/350F/Gas 4.
- Place 12 silicone cupcake cases on a baking tray and either grease with oil or line with paper cupcake cases
- In a large bowl, sieve together plain flour, caster sugar, 85g cocoa, baking powder and bicarbonate of soda.
- Add coconut milk, vanilla extract and vegetable oil. Mix well.
- Add grated courgettes and mix until all is well combined.
- Spoon mixture into the cupcake cases. You'll use about 1/2 fhe mixture on 12 cupcakes so you'll need to do a second batch to use up the rest of the mixture.
- Cook for 25-30 mins until an inserted cake skewer comes out clean. Leave to cool and then ENJOY!
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