It’s one of the only cake batters I’ve made that does not contain milk or at least a liquid substitute, and I was convinced it was going to be rock hard – not so. Eggs are mighty little ingredients. Recipe below makes 6 cupcakes – but can easily be multiplied, as my son can vouch for.
- 60g margarine (softened)
- 60ml packed grated palm sugar
- 60ml self raising flour
- 1 egg
- 1 tbsp unsweetened cocoa
- Preheat oven to 180 C, then beat margarine and palm sugar until fluffy, then add egg, and beat well.
- Shift to a wooden spoon and stir in sifted dry ingredients.
- Put into cup cake pans and bake for 10 – 12 minutes or until springy.
Ice if you like, but really, they’re lovely in their simple state, especially warm from the oven! These could easily be altered for school lunchboxes by switching the cocoa for vanilla or orange zest, and halving the sugar.