1. Chuck all the Cupcake Mix ingredients into a blender and blend until a smooth, rich cupcake mix forms.
2. Grab your muffin tin. Fill 12 cases with the cupcake mix. Leave a little room at the top for Topping.
3. Cook for 25 minutes at 180°c then remove from the oven and place on a wire rack to cool.
1. Add the icing sugar and chocolate spread to a mixing bowl and stir thoroughly with a wooden spoon.
2. Now for the fun bit, either spoon your topping onto the cupcakes, or tip the mix into a piping bag and pipe neatly onto the top of the cupcakes.
3. For that extra touch, add chopped raw almonds to the top of your cupcakes.
Calories: 360
Carbs: 24.2g
Protein: 9.6g
Fat: 12.4g
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