Eggless Frosted Chocolate Cakes
ready in 1 hr 5 min.
- For the cupcakes
- ¾ cup water
- 0.333 cup butter
- 1 tablespoon Golden syrup
- ½ cup sugar
- 2 cups all-purpose flour
- 3 tablespoons cocoa powder
- 5 tablespoons milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- To decorate
- candied Lemon peel (chopped)
How healthy are the main ingredients?sugar
For the cupcakes: heat the water, butter, syrup and sugar in a pan, stirring. Bring to a boil and cook for 3 minutes, without stirring. Remove from the heat and allow to cool.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Sift the flour and cocoa into a mixing bowl. Gradually add the cooled syrup, stirring, until well mixed.
Mix together the milk and bicarbonate of soda and stir into the cocoa mixture with the vanilla.
Spoon into the paper cases and bake for about 20 minutes until firm and risen. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
For the icing: sift the icing sugar into a bowl and stir in the lemon juice. Gradually beat in just enough water to make a thin coating icing.
Spoon the icing over the cakes, allowing it to run down the sides. Decorate with candied lemon peel and leave to set.