About the Recipe
Try this healthier cupcake choice. Mixed with honey as the sweetener, this cupcake mixture is one you'd love to add to your dessert home menu!
Ingredients
Cocoa Cupcake Batter
1/2 cup margarine
1/3 cup of honey (more can be used to your taste)
3 eggs
1 cup flour
3 tbsp of cocoa (unsweetened)
3 tsp baking powder
1/2 cup coconut milk
2 tsp vanilla essence
3 tsp lemon juice (to cut rawness from the eggs)
Topping (Optional)
Lemon frosting (ready made)
Lemon zest
Preparation
Preheat oven at 210 - 234° C.
Line cupcake pan with cupcake liners.
Measure all ingredients and place all dry ingredients in one bowl.
Crack eggs and whisk together with essence and lemon juice in a small bowl.
Place honey and margarine in a bowl and mix together until blended well.
Add egg mixture gradually and mix well (this can easily be done by hand since honey was used as opposed to sugar).
Add in dry ingredients (flour, cocoa & baking powder).
Add coconut milk and whisk until blended well.
Scoop 2 tbsp to 2.5 tbsp of the batter into each cupcake liner.
Place in oven and bake for 20 minutes or until the batter is fully cooked.
Let cool and add frosting & lemon zest (optional).
Serve and enjoy!
