Chocolate Chilli Cupcakes
4 tablespoons of self-raising gluten free flour
2 tablespoons of cocoa powder
2 tablespoons of caster sugar
1 quarter teaspoon of hot chilli powder
4 tablespoons of sunflower oil
1 box of rice cream or something similar (we got this at Approved Food, always worth checking for vegan goodies), a vegan yoghurt or soya cream would do, even a chocolate pudding
Mix the dry. Add the wet. Stir thoroughly and divide between 12 cake cases. Bake at 200C/400F for up to 20 minutes or until risen and firm. Once they have cooled: ice them!
For the spicy icing:
1 tablespoon of cocoa powder
1 tablespoon of caster sugar (or icing sugar)
2 tablespoons of marg.
a pinch of cayenne pepper
a pinch of salt
Melt it all up in pan over a very low heat. Once well mixed, allow to cool and thicken a little before spreading on the cakes.
Perfect for Valentines Day, as is our little friend Egbert:
And books, they always make perfect gifts… Here’s two involving love that we’ve read and enjoyed in recent months:
Matt Haig’s ‘The Humans’ is compassionate and funny and deeply moving. When Professor Andrew Martin solves an important mathematical problem, he is replaced by an alien who is charged with eliminating all evidence of the discovery and Professor Martin’s wife and son. It’s one of those books that is so good you nag other people to read it…
Set in 17th century Amsterdam, Jessie Burton’s novel follows the lives of newly married Nella Oortman and her family. Intrigue surrounds the dolls house that Nella is given as a wedding gift and the mysterious miniaturist whose wares echo the lives of the people in the real house. Gripping and unputdownable.