Jewelled Chocolate Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
- Ingredients
- 1 cup all-purpose flour
- ½ cup rolled oats
- ½ tsp Baking powder
- ½ tsp baking soda
- 2 Tbsps sugar
- ⅛ cup light brown sugar
- 1 pinch salt
- ½ cup 2% milk
- ½ Tbsp Cider vinegar
- ⅛ cup sunflower oil
- 1 tsp vanilla extract
- ½ cup Pomegranate seed
- ⅛ cup white Chocolate chip
- ⅛ cup Chocolate chip
- To decorate
- coarsely grated Chocolate (70% cocoa solids)
- Pomegranate seed
Preparation steps
1.
Heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in 6 muffin tins.
2.
Combine the flour, oats, baking powder, bicarbonate of soda, sugars and salt in a mixing bowl.
3.
Whisk together the milk and vinegar and set aside a few minutes until it looks curdled. Add the oil and vanilla and mix well.
4.
Slowly add the wet ingredients to the dry and mix until just combined. Gently stir in the pomegranate seeds and chocolate chips.
5.
Spoon into the paper cases and bake for 20-25 minutes, until golden and firm to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
6.
Decorate with grated chocolate and pomegranate seeds.
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