♬ 'Get Lifted' by John Legend
Not any ordinary cupcake...
At last, the rise of another Mita cupcake creation! These taste INCREDIBLE.
I think it's time you rolled up your sleeves and got baking...and shopping!
Ingredients for 12 cakes:
60g unsalted organic butter
150g coconut palm sugar
1 medium egg
1 tsp almond essence
1 small ripe banana
150g quinoa flour
50g gluten free plain flour
100ml almond milk
1 tbsp white wine vinegar
1 tsp bicarbonate of soda
For Coco Loco Shards:
100g dark chocolate
2 tbsp coconut oil
For finger lickin peanut cream:
3 tbsp organic smooth peanut butter
1 tbsp manuka honey
▶ Preheat oven 180°c
Melt all of the chocolate in a bowl over boiling water, then melt coconut oil in a small saucepan and mix both in the saucepan.
Pour into a 20 x 20cm lined baking tin and put on a level shelf in your freezer for five minutes.
After five minutes sprinkle seeds and put in the fridge to set.
Whisk sugar, butter, egg, banana and essence until a smooth batter is formed.
Fold in flours, milk, vinegar and bicarbonate of soda.
Scoop even amounts into 12 muffin cases and bake for 20 minutes until golden brown.
Let these cool completely.
Melt honey and stir in peanut butter, spread a teaspoon of this finger licking spread on each cold cupcake.
Take coco loco out the fridge, and start snapping into shards by cutting into the block with a small knife.
Stick a shard into each cake and serve with a cup of tea.
Oh yes, this is the power cupcake.
DEE LISH US