It’s exactly what it’s named. And this little cup has caused quite the appreciation, resulting is loving and cupcake invitations from Switzerland to Barbados! If you’re craving for a summer holiday like I am, make sure you send these cupcakes far and wide and don’t be surprised to find a ticket waiting for you in the mail- inviting your baking skills (and maybe you)! Honestly, this is my first ever attempt at cupcakes. I am so impressed by this recipe and the easiness of it all- especially since the only exotic ingredient is the vanilla pods. Everything else I swear is already sitting in your kitchen.
Preheat the oven to 170*c . Mix 1 ½ cups of flour with 1/3rd cup cocoa powder, 1 teaspoon baking powder, ½ teaspoon salt, 1/2 tsp baking soda and 1 cup sugar. Mix in the wet ingredients next- ½ cup vegetable oil, 1 cup water and 2 teaspoons of white vinegar. Yep- that’s it! Slice open a vanilla pod and scrape out the black pulp running your knife from one end to the other. If you don’t have a vanilla pod handy, replace the 1 vanilla pod with 2 teaspoons of good quality vanilla essence. Mix the ingredients together until lump-free and smooth textured, glistening brown. Always taste batter to check if the balance is right. I didn’t even need a hand blender for this, and mixing literally took a minute. Don’t be alarmed if you end up with a very smooth almost runny texture- this is what gives the cupcakes its richness and softness! Its amazing how incredible this recipe is without the use of egg, butter and milk. I’m dumbfounded- great for all the lactose intolerant!
Scoop up to ¾th of a cup lined muffin tray. The batter made me exactly 36 mini cupcakes. Pop into oven for about 15-20 minutes checking past the 15 minute mark with a toothpick. (Prick the cupcake with a toothpick till the bottom. If it comes out clean- they’re ready!)
Frosting- now for this you NEED a vanilla pod. It’s the vanilla that’s lends the sexy black specks to the icy white frosting. In a blender, add 2 tablespoons of softened unsalted butter and whiz. Add 1 cup of confectioners’ sugar (ground sugar) and the vanilla pod (method as described above) and 2 tablespoons of milk. Whiz for a minute – add more sugar or milk to make it firmer or smoother as required. Cupcakes should be done, remove from moulds and allow to chill on a cooling rack for a few minutes. Do not resist the urge to try one (or two!), they taste divine right out of the oven. Plop over a teaspoon of icing on each cupcake, sprinkle with pretty sprinkles of choice and enjoy!! One you start, you won’t be able to stop!
