Creamy dark chocolate pudding or shake....you decide!

I am dreaming of chocolate...probably...as I'm trekking up mountains as you read this!

I know being the week after Easter you are probably now screaming at the screen... 'no more chocolate, i'm all chocolated out'  Maybe? Maybe not?

Either way, you'll enjoy this chocolate treat, super chocolatey, BUT super light and healthy (i'm still enjoying my sugar free explorations!) and best of all you can make it two ways. A thick after dinner chocolate pudding or a dreamy creamy chocolate shake. Just a slight tweak or ingredients gives you both options...can't decide? half and half the mixture after the first stage before adding the rest. Its not too sickly sweet, more of a dark chocolate twang, and it has a great lower fat and higher protein content. The banana taste is very subtle in the background and so barely noticeable (in my opinion).

Ok, so if you've got a little impatient and have already scrolled down to the recipe you'll have noticed the first item in the list... black beans! Have any of you guessed where this concoction was inspired from?

Yes...these babies!  When making a batch of truffles I always add a little soy milk to the remains in the processor and then blitz to loosen the mixture from the blades and sides before washing the Thermomix bowl out... It makes a fab chocolate milk, so then I tweaked it a little added a few extra bits to turn it in to a super creamy shake.  Simple! just make sure you blend and blend... I recommend straining the mixture through a sieve into the glass before drinking it so make sure it is super smooth, this is less important for the pudding as you wont notice the odd tiny piece of bean or date fibre.

The topping you see is my own so light but decadent newly created coconut flour frosting...it is what inspired this creation, so you can probably figure it out for yourself if you want to give it a try, but I will write up the post in full for you next week. Dust with cacoa nibs and you are good to go!

Recipe: Chocolate pudding or shake...you decide! 

Serves 2-3

Ingredients: chocolate shake

½ cup black beans

1 small mashed banana (1/4 cup approx)

3 tbs date paste (or 4 softened dates)

A pinch of stevia to taste

¼ cup cocoa powder

1 tsp vanilla

Approx 2 cups milk of choice (I’ve tried with both almond and soy)

1 tbs melted coconut oil

Note for a chocolate pudding reduce the milk to 1 ½ cups and increase coconut oil to 2 tbs)

Method

Process the beans, banana and dates until you have a thick smooth paste. Add remaining ingredients and blend until very smooth. Pour into serving glasses or bowls and chill for approx 30 minutes until thickened.  If serving as a shake strain through a sieve.

Serve in tall glasses or short bowls...perfect with a coconut cream topping... recipe to come next week! sorry to make you wait :-)

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Mantra for Monday no. 65

Today you get a double dose of reflection since you already had my 'Inspired in March' post this morning.... I hope you don't mind! It's good to reflect at such a time of year (but yes in case you were worried there will be recipes resuming tomorrow!)

I'll keep it short and sweet.

It's Easter Monday- a time for both indulgence and new beginnings, or taking time out from your busy schedule with the long bank holiday weekend and maybe sitting a while.

Appreciate the beauty that life offers. Your home, your comforts, your family, your friends, the outdoors, the sky, the birds, the plants that desperately trying to peek through the frozen ground in amidst the snow (ok I admit my daffodils don't look like this yet!).

Beauty is not rare, but in contrast our appreciation for it often is. At this time of year when new life all around us becomes so apparent, take a moment in your day to smile and give thanks.

What is a Mantra for Monday?

Silent Sunday no. 65

What is my Silent Sunday ?

Easter Simnel Cake

This is very much a last minute post before I rush out of the door to drive 5 hours north to Snowdonia for a 'relaxing' break with the family. I say relaxing...but there will be lots of walkng involved. Relaxing my mind for a few days is the intention here and something I am very much in need of.

I'm planning on switching off from the internet...so I may be a little silent for a few days (other than the odd bit of dabbling on my phone!)

It's Easter Saturday and I hope for many of you that means enjoying a long weekend. Relaxing? DIY? Family time? What are your plans?

Yesterday I promised you one final Easter themed recipe...this one is quick and easy and can be made as a a single or double serving. I've made mine as a sharer as that was the size of my tin but you can easily half the ingredients (or save half for latter) if you prefer.  It uses the  coconut  cream that has been popping up in a few recipes...I've yet to write a full post dedicated to it, but it so simple and versatile its crept in of its own accord!

This cake is based on a fruit cake recipe but it would be equally nice using my single serve 2 minute carrot cake as a base. You can make any 'mazipan' style eggs or use some of the thickened  coconut cream. I had some vanilla energy bar mixture left over from my taster session so I used that. If you want to follow my basic recipe... it's based on these bars using just dates dessicated coconut and vanilla.

The top of the cake should have 12  'eggs' on it if you are following the biblical tradition of the 12 apostles but I struggles with space! Here's some brief info on the traditions behind the simnel cake if you are interested.  :-)

Right, i'm off...Have a lovely Easter. Eat lots of good food and be happy!

P.s apologies the photos aren't up to my usual efforts.... I was littering clicking and posting as fast as I could with my family clamouring to get out of the door!!

Recipe: Mini Simnel Cake

Ingredients:

1/3 cup blanced almond flour*
3 tbs ground almonds
1/2 tsp baking powder
1/4 tsp baking soda
pinch salt

1/2 cup mixed dried fruit and nuts roughly blended- I used cranberries, raisins and walnuts
1/2 tsp mixed spice and/or cinnamon
1 small apple grated (approx. 1/3 cup)

3 tbs orange or apple juice mixed with 1 tbs ground flax seed
1 tsb coconut oil- melted (or other)

*Note- this would probably work fine with regular flour or spelt too (but I haven't tried it that way)

topping:
3 tbs vegan yoghurt
2 tsp fine coconut flour
tiny pinch of stevia to taste
pinch turmeric (just for yellow colour)
few drops almond extract

Decoration: 12 'eggs' (or an many as you can fit around the edge!)

Method:

Mix the dry ingredients in a small bowl. Roughly blend the dried fruits/nuts and then add to the dry ingredients along with remaining ingredients. Mix lightly to combine.

Spoon into a smallish tin (I used two extra large muffin tins approx 8cm diameter).

Bake for approx. 20 mins at 180C until golden on top. Note this probably also work in the microwave for 2-3 mins cook time but it wouldn't go golden.

Allow to cool before mixing the topping ingredients together to form a thick spreadable frosting and spreading over the top of the cake. Decorate with eggs to the perimeter to serve.

P.s for some random reason I added some strands of saffron.. it didn't add anything... i'd leave it off ;-)

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Whole Foods Lent Challenge....Done! (plus Easter roundup)

This weekend it is Easter....and today is Good Friday meaning that it is the last day of lent.

My congratulations to all those who challenged themselves for the last 6-weeks regardless of whether you teamed up with me to take the 'Whole Foods Challenge' or whether you opted for a personal challenge of your own...if you've made it this far I applaud you!

You may remember that as part of the challenge I decided that I was going to go sugar free in all my baking endeavours...well I can tell you now that it has been a resounding success. I admit that I was a little nervous to begin with and I worried that there would be a lot of savoury recipe being posted on my blog... ha ha! But with the miracle food that is dates, I was not at a loss at all.

In fact I see no reason to change my ways. I am more than happy to continue with this mindset. That said, I am not going to restrict myself in that if I come up with a recipe that is clearer more suited to using a little agave or maple syrup then I am happy to use it, it's just been great to move away from relying on these sweeteners day to day.

I have also now updated the Lent Challenge 2013 menu tab. As well as going sugar free I also decided to give myself the further challenge of '6-weeks to 6-pack'...that did not go so well... see the link to check it out (or scroll towards the bottom for the outcome highlights). I have more ideas up my sleeve for all that.... I will not be beaten!

So for today I simply have a roundup.... the summary of my 'sweet' sugar free experiments are listed below with my three favourites picked out, followed by a visual roundup of Easter themed recipes.

I will have one final Easter post going up tomorrow...its a speedy single serve recipe perfect for a last minute celebration!

I am also going away on holiday to trek the Welsh mountains for all of next week and I don't know how plugged in to the internet i'll be whilst away. Hopefully i'll be able to keep an eye on things but I apologise now if there is a delay in reply to emails or comments. I have a few posts scheduled to keep you going in the meantime.

A sweet summary of my sugar free challenge!

(they look so good I can barely believe it myself!)

Healthy Cadbury's Cream eggs (favourite)

Buckwheat Balls

Quinoa powder breakfast Cakes

Green smoothie peppermint cheesecake (favourite)

Choc berry buckwheat bake

Chewy choc quinoa cookies (favourite)

Whipped buckwheat porridge

Chocolate almond crackles

Gingerbread ice cream

Chewy buckwheat clusters

CADA...zing!

Baked apple oatmeal with date sugar

Date sugar

 An offering of Easter recipes...

This obviously had to go in!
Healthy Cadbury's Cream eggs

Hot choc cream cups

Classic Easter biscuits

I know you see these truffles everywhere....but they are so good!

angel delight

raw carrot cake balls

carrot cake pancakes

choc covered hazelnuts

carrot burgers...these are a reader favourite

chia banana pudding

healthy banana frosting

quinoa balls

...and just for giggles...!

Easter bunnies....ok they look a bit ridiculous I admit!

Introducing 'The Real Food Source'

For those of you who've been following me for a while now, you will have heard me talk about this company before.

My involvement has been growing over the past few months and so today I wanted to bring you up to speed and formally introduce you...feel free to pop over and say 'Hi' to the guys to show a little bit of love!

The 'Real Food Source' is a company I am pretty passionate about. REAL. FOOD. SOURCE. Speaks for itself really!

I first came cross them back in late 2010 before this blog had even been conceived, back at a time when the plant based wholefoods lifestyle had only just begun to intrigue me. They were a small company who had started out selling chia seeds at the very best prices I had come across anywhere in the UK (and believe me when I say I had done a lot of reseach!), so from that first moment my custom was on board. As the months passed and their stock list of allergy friendly, gluten free ingredients grew along with my interest in wholefoods and the advent of my blog, we began to correspond a relationship developed.

I began writing recipe blog posts for them to demonstrate the ways in which their ingredients could be used. Now in more recent months things have kicked off on a whole new level, a newly redeveloped and re-branded website, complete with photography of all the ingredients (courtesy of moi!), more and more product lines added to an ever growing list based on our own discoveries and customer feedback.  Plus now....the for the even more exciting part, they have launched their very first product... a 'Free From' coconut sugar chocolate!

Check out this link for more information about the product but below I extracted some key info from their website:

"Our very own organic coconut sugar chocolate! Wonderful 72% cocoa solids certified chocolate couverture bars made with the very same ingredients we sell online here at the RealFoodSource.  It’s wonderful chocolate taste comes from the single origin cocoa liquor and butter made produced from Dominican Republic cocoa beans.
We have this chocolate produced with our organic coconut sugar, organic cocoa liquor, organic cocoa butter, and absolutely nothing else. Not even a trace of lecithin! Produced in a free from facility, there is no egg, no gluten, no nuts, no dairy, no soya or any other vegetable oils. While many leading brands of chocolate state they may contain traces of one or more of the above allergens our chocolate does not. Also suitable for vegans!" 

I also have pleasure in being able to offer my readers a 15% discount on their first order of this chocolate all you need to do is type 'INCCAKECHOCS' for the discount code When you add the chocolate to your shopping basket. Unfortunately this offer is only available for UK residents.  I genuinely believe in this company, and can honestly say that their prices are some of the best (if not the best) you will find in the UK and their ethos on wholefoods is also very similar to my own which is so important.

Please note, this is not a sponsored post in any way... this is simply and honestly a company I have developed a close working relationship with and I wanted to take this opportunity to reveal all to my readers and give you the opprotunity to get involved too! You will hear their name pop up from time to time and, if you are anything like me, it's nice to get a feel for who 'these people are'. Or maybe you are not like me and couldn't care either way...! :-)

Have a little browse around and whilst your are there fee free to check out the recipe tab with the back catalogue to see all the recipes I have compiled for them over the last year or so! (you'll probably notice that there are quite a few spin offs from this blog!)  Here's a little photomontage below to get you going.... plus the most recent Easter themed recipe i've posted there today. Chocolate coconut nests, with date and coconut vanilla eggs!

I will be sure to keep you posted on any more exciting up coming developments. It's an exciting time for me and building links with other companies to spread the world of whole food goodness can never be a bad thing, right?

Cadbury's Creme Eggs...crazy healthy style!

I know this is a Silent Sunday (that will be along later) but I just couldn't help myself...I got so excited yesterday when this recipe worked out, I actually shouted 'yes' as I cut into the 'yolk' and it looked so amazingly realsitic....if I hadn't been holding a sharp knife at the time I would have also flung my arms in the air!

This recipe, may appear to have a few steps to it, but actually it very simple and the coating is my 'worlds healthiest truffle recipe' which really you should make a batch up anyway (because it is amazing!) and because it makes for perfect Easter truffle balls... plus the 'dough' can be made in advance and frozen which makes things much more versatile.

So the yolk....would you ever have guessed it was a dried apricot! Nope didn't think so!

And for the white creme...my newest 'coconut cream' discovery. You saw it first in this green smoothie cheese cake recipe, and I have loads more recipes that use that as a base coming up.

A little bit of freezer action in between to help firm things up and make the eggs easier to model and there you have it!  I've even provided some step by steps pictures.... just cos I'm being nice today ;-)

Can you believe this crazy indulgent recipe is sugar free, fat free, gluten free.... It also just about fits my Wholefoods Challenge (other than the tiny bit of agave in the truffle mix- but I let that one slip!)

Would you ever think these could make Creme Eggs!!! Crazyness at is best...

Right I'd better go, as I am off to London to meet a friend at the Vitality Show at Earl's Court...there is an amazing line up of stalls and events and Terry Hope Romeo is giving a talk on veganism..so excited!!

I have another Easter themed recipe planned for next week...I'd love to hear of your Easter plans too!

Recipe: Healthy Cadbury's Creme Eggs

Makes approx. 5-6

Ingredients:

1 batch of this truffle mixture* (you will probably have some left over)

approx. 1 heaped cup vegan yoghurt (or any yoghurt for non-vegan)
1/4 heaped cup fine coconut flour (it is important to use the fine stuff to get a really smooth paste)
1/2 tsp pure liquid vanilla stevia (or to taste) or regular stevia and extra vanilla extact.

1 dried apricot for each yolk

*If you don't want to make the truffle mix, you could freeze the eggs once you have wrapped them in coconut cream and then once fairly solid, smooth the surface into shape and dip in chocolate (obviously not quite so healthy but still better than regular creme eggs!)

Method:

Make a batch of truffle mixture and set aside (this can be made in advance and chilled/frozen).

Mix the yoghurt, coconut flour and stevia together to form a thick smooth paste. Chill for approx. 30 minutes until very stiff.

Once the 'white' is stiff, form egg sized dollops tucking a dried apricot in the centre of each one, Roughly smooth into egg shapes. Lay on a lined baking sheet (so they don't touch) and re-freeze for another 30 mins or so until fairly firm.

Meanwhile roll approx. 30g balls of truffle dough into ovals approx. 2-3mm thick, and then wrap around the eggs, using a wet finger to smooth the seams. Allow to sit for a few minutes so that the whites inside can fully defrost and get super creamy. Yum!!

I imagine these would store in the fridge for a few days (I haven't tested that though!)

Coconut chocolate slice

It’s now only a few days before Easter, and with plans and preparations already likely to be in full swing, I thought I would give you a simple recipe for a raw healthy chocolate alternative.  You can literally whip this up in minutes and store it in the fridge.

This chocolate is still super rich and decadent, but is made using only raw healthy ingredients. As with any ‘healthy’ dessert it should still be enjoyed in moderation, and since it is a very rich I found a little slice satisfied me so much more than regular dark chocolate would have done.            

I wanted to make a chocolate using coconut oil, or in actual fact using predominantly homemade coconut butter since I buy shredded coconut flakes (the raw ingredients for the butter) in bulk so it is extremely cost effective to make my own this way. Most of the other recipes I found for making raw chocolate used cacao butter instead, which may well create a slightly superior chocolate base and be less crumbly (I found the coconut butter does make it ever so slightly crumbly). However, for me the costs effectiveness and simplicity of using coconut butter along with the fact that this chocolate is still so very good lead me to decide against using cacoa butter.  I may well experiment along those lines in the future but I wanted to offer you a chocolate made using ingredients you would more typically have in your cupboard.  

For me, this chocolate does not taste overpoweringly of ‘coconut’ but then since I use coconut butter all the time I am a little immune to its taste. I would suggest that unless you have a strong dislike for anything remotely coconutty then you would love this chocolate! You can by all means use all coconut oil if that is more your thing, it will create a smoother textured chocolate without the slight grainy texture of the coconut meat content. If you go down this route I would suggest using about 1/3 less oil than the amount of butter the recipe states. You can always add more if you need to, to get a smooth spooning consistency.

You will note I have included both carob and maca powder in the ingredients list below. These ingredients are both optional but I would encourage you to include them if you have them as they create a much more complex flavour base. The carob gives a real richness to the compliment the cacoa and the maca has a ‘malty’ flavour which (depending how much you use) makes for a less bitter chocolate more of the ‘milk chocolate’ variety. If you omit the carob add a little extra sweetener or dried fruit as the carob is naturally sweet. To make this a raw chocolate you would need to use raw cacoa powder instead of regular cocoa powder, but again this is optional and cocoa could be interchanged here is preferred.

Have a happy, healthy….and chocolatey Easter!

For other super simple and versatile chocolatey recipes, check this dessert/mousse/frosting and this (soy free) frosting. Oh and not forgetting smoosh bars and these amazing fudge bites…they can be formed into any shape and they are still made on a very regular basis in this house!

Recipe: Coconut chocolate

Makes once very large bar (approx. 9x4 inch) so feel free to halve the ingredients to make a smaller version. 

Ingredients

200g coconut butter

50g coconut oil (the additional of the oil creates a less crumbly chocolate)

50g raw cacao powder

30g raw carob powder or more cacoa)

1tbs maca powder (optional to taste)

50g agave syrup (plus a tiny pinch of stevia if necessary to taste- I found it sweet enough without)

Pinch of salt

1 tsp vanilla powder or extract

Optional- fruit and chopped nuts

Method

Melt the coconut oil and butter and then mix everything together in a blender/food processor for a few minutes to achieve a thick glossy paste that is easily spoon-able.

You want to ensure that the coconut butter and oil stay warm and therefore liquidy to achieve the smoothest mixture. I used my Thermomix which has heat settings- by setting this at 37C I could maintain the right consistency as it mixed the ingredients together.

Once mixed, add some crushed nuts or dried fruit in last (if using) and briefly mix through evenly. I used coarsely ground almonds and cranberries.

Spoon the chocolate in to the bottom of a lined loaf tin (as I did) or individual moulds and pack down firmly. Store in the fridge to set for a hour. Once set this can be stored either in or out of the fridge for a couple of weeks.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Classic Easter biscuits

Raisins, currants, sultanas… I never used to like these dried fruits until a year or so ago. Another one of the ways in which my tastes and appreciation for food has changed along with my diet.

Other food loves (from previous food hates) are… herbal teas, peanut butter and dark chocolate.  There is one thing that I still just can’t get my head around, and that’s mushrooms. It’s a shame as I have seen so many amazing and versatile recipes that use mushrooms, often as a meat substitute. I have come far though since I now enjoy mushrooms raw with a dip, but just not cooked (yeah, it’s ok I think I am odd too!)

Anyway, back to dried fruit. Namely currants. Classic Easter biscuits are reminiscent of garibaldi biscuits with a delicate crumb and the sweetness of the currants coming through. The tops are often glazed and sprinkled with a little extra sugar and the biscuits have a subtle warming spice.

These classic biscuits are also classically filled with refined sugars, flours, butter and egg.

Not here! 

I wanted to play around with achieving a moist delicate and slightly chewy biscuit using unrefined sugars, whole grain GF flours and coconut oil. I made a couple of different batches and each work really well, so it would seem this is a pretty versatile recipe.

The first batch I made used my classic mix of GF flours (buckwheat, ground almonds and tapioca flour) plus polenta to give a slight crunch to the texture. The second batch used predominantly blanched almond flour that I have had some fun playing with recently. The almond flour, along with various other flours and GF ingredients came from The Real Food Source, and now I have the pleasure of my almond flour variation being featured on their blog in the run up to Easter…..please check it out here.

Recipe: Classic Easter biscuits

Makes approx. 12 biscuits (depending on size and shape of cutter)

Ingredients

½ cup coconut butter- melted (if using coconut oil reduce to slightly over ¼ cup)

¼ cup agave plus a pinch of stevia if necessary

2 tsp vanilla extract (or make your own)

2 tbs ground flax or chia plus 3 tbs hot water (mix and allow to sit for 1 min)

3 tbs polenta

1 ½ cup GF flour mix (see above or use you own)

½ tsp baking powder

¼ tsp baking soda

½ cup currants

1 tsp cinnamon and mixed spice mixed

Pinch salt

Method

Mix dry ingredients (except currants) together in a large bowl. Mix wet ingredients together in a small bowl and then add to the dry. Add the currants last (my currants were partially blended into smaller pieces but you can keep them whole if you prefer). Bring the dough into a ball with your hands. Roll out on a lightly floured surface to a little under 1cm thick. Cut into shapes and place on a parchment lined baking sheet.

Lightly brush the tops with soy milk and sprinkle with a little coconut sugar or rapadura if desired.

Bake in a pre-heated oven at 180C for approx. 10mins until slightly golden.

These biscuits will store in an airtight container for up to a week, there will also freeze. The biscuits are dense and chewy by nature and so do not need to retain their crisp 'freshly baked' feel.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Easter Bunny’s

My Easter Bunny’s were supposed to look cute….but instead they look more like scary robo-bunny’s with crazy gnashy teeth…Oops!  Oh well, I think they still look kinda goofy cute in their own little way.

I’m getting in my Easter themed recipes in good time, organisation-love it! I have a couple more up my sleeve in coming days so keep your eyes peeled. Easter is typically a time for chocolate I know….don’t worry I have that sussed too!

It’s the principle that is the main thing here, little Easter themed cupcakes that are simple to dress up however you like with your favourite cupcake and frosting combo, or feel free to use  recipes below. I bet yours will look better than mine!  These cupcakes are made using spelt flour, but you could use a GF cupcake recipe instead. In this recipe I trialed both spelt and GF to good effect, but I cant testify this for a larger batch of cupcakes.

So back to the robo-bunny’s.

It’s all pretty simply really. Bake your cupcake in the usual way and then using a very sharp knife (to get as clean edges as possible) cut an oval out of the top of the cupcake- I say oval instead of circle so that the ears are a little longer than they are wide. Fill the ‘hole’ with frosting of your choice (mine was lemony although now I wish I’d added a drop of food colouring too), you could go crazy and go for the chocolate frosting. Once filled, press the ears in and add a couple of dried blueberries or currants for the eyes…and, er maybe avoid coconut flakes for the teeth unless you can do a better job than me!

Simple…and cute (ish)

My cupcakes were basic vanilla cupcakes with a lemony frosting. The frosting will be firmer if it is fresh from the fridge, mine was a slightly runnier than I would have liked but I think that was due to the cupcakes still being ever so slightly warm- note to self: allow cupcakes to cool fully.

I’d love to see your Easter themed successes (or disasters!) whether they be bunny’s or not, feel free to link in the comments below.

Recipe: Lemon frosting

Makes approx. ¾ cup

Ingredients:

½ cup silken tofu

1/3 cup cashew butter

5 tbs agave syrup (or part stevia)

Zest of one lemon plus ½ tsp lemon extract

(note: if you use stevia to sweeten you could use a little real lemon juice to help flavour as this will replace the liquid that the agave would have provided and still not make it too runny)

Method:

Blend everything together well and chill before use.

Recipe: vanilla cupcake

Makes approx. 12 cupcakes.

Based on this recipe

Ingredients 

200g white spelt flour

75g potato starch

1tsp flax seed mixed with 1tbs hot water

3tsp baking powder 

1tbs bicarbonate of soda

50g agave

70g granulated sugar

¼ tsp stevia

100ml melted coconut butter

50ml apple puree

50ml soy yoghurt

150ml orange juice

150ml soy milk

2tsp vanilla extract

Method

Blend all liquids in food processor and melt coconut oil separately then mix in. Mix all dry ingredients together in a bowl then pour into the wet ingredients and beat well to get a smooth mixture. Pour into cupcake cased and bake at 180C  for 10-15 mins. I found these needed turning round every 5 minutes to ensure an even rise.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.