It’s amazing where your best recipes come from. This was my son’s maths homework. His male, non-cooking teacher sent home a recipe that was to be used to practice multiplication. He sent home the ingredients for 6 cupcakes, and asked students to make him 12 or 18 at a time. With my kids being on a gluten free diet, I substituted the self raising flour mix by Doves Farm. I also substituted the caster sugar for some coconut sugar I had just picked up from the organic shop (less processed = better for the soul). The recipe was already dairy free.
It’s one of the only cake batters I’ve made that does not contain milk or at least a liquid substitute, and I was convinced it was going to be rock hard – not so. Eggs are mighty little ingredients. Recipe below makes 6 cupcakes – but can easily be multiplied, as my son can vouch for.
- 60g margarine (softened)
- 60ml packed grated palm sugar
- 60ml self raising flour
- 1 egg
- 1 tbsp unsweetened cocoa
- Preheat oven to 180 C, then beat margarine and palm sugar until fluffy, then add egg, and beat well.
- Shift to a wooden spoon and stir in sifted dry ingredients.
- Put into cup cake pans and bake for 10 – 12 minutes or until springy.