We all need to feed our creativity, and what better way than to make something tasty to eat with family and friends. So from time-to-time I plan to share some recipes.
A few years back I was introduced to adding grated veg into cakes. It makes them deliciously moist and a little more healthy. I've been making chocolate cupcakes with two of my nieces and now they are quite used to adding the veg (at first they were absolutely horrified!).
Add some chocolate eggs to the top and these are perfect for the Easter table:
Jazz & Izzy’s Chocolate Cupcakes
Recipe makes 12
- 200g butternut squash, grated
- 3 eggs, beaten
- 200g caster sugar
- 100g ground almonds
- 100g flour
- 40g cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla essence
- 100g chocolate chips
- 100g cream cheese
- 3 Tbsp icing sugar
- 2 Tbsp cocoa powder
- 1 packet of mini chocolate eggs to decorate
Pre-heat the oven to gas mark 4 / 180°C / 350°F. Set up a cupcake baking tray with 12 large cases.
Grate the squash finely. Beat together the eggs and sugar until they lighten in colour. Stir in the ground almonds, flour, cocoa, baking powder, salt, vanilla, chocolate chips and squash.
Spoon the mixture into 12 large cupcake cases. Bake for 30 minutes.
To make the topping, mix the cream cheese, icing sugar and cocoa until smooth then chill the mix. When the cakes are completely cool, pipe or spoon on the topping. Store in the refrigerator. Just before serving, add the chocolate mini eggs.
Enjoy. Happy Easter.