Recently I had a few friends over for a high tea because I just love all those pretty little morsels and treats! As I had a few vegetarian friends coming I needed to make a delicious cake that was also egg free. Well does this recipe deliver! I was really delighted at how rich and flavorsome these turned out. They are somewhere between the texture of a brownie and a cupcake, are absolutely cute and totally vegetarian friendly.
If you don't have buttermilk just add 1 cup milk with a tablespoon of white vinegar instead.
Add some chocolate chips for extra chocolaty goodness.
All oven temperatures vary somewhat so baking times may vary from oven to oven. Times provided are a guide.
YOU WILL NEED
2+1/2 cups self raising flour
1/2 cup cooca powder
1 cup brown sugar
1/2 teaspoon bicarbonate of soda
1/2 cup butter, melted
1 cup buttermilk
1+1/2 teaspoons vanilla extract
200g/ 7 ounces dark chocolate
1/2 cup butter at room temperature
1/2 cup icing sugar
Finely chopped walnuts for decorating
Preheat your oven to 180°C/350°F and line 2 x 24 hole mini muffin pan with mini muffin liners. (You may not need the full two trays usually mine comes to about 1.5 trays)
In a large mixing bowl, add the flour, cocoa, brown sugar, and bicarbonate of soda and mix until well combined make a well and set aside.
In small mixing bowl add the melted butter, buttermilk and vanilla extract and mix well.
Gently pour into the well of dry ingredients and gently stir until mixture is just combined – do not over stir.
Spoon into your prepared mini pans.
Bake in a preheated oven for between 12-15 minutes or until a toothpick inserted into the centre comes out clean.
Removed and allow to cool before icing.
Melt your chocolate and butter in a double boiler on the stove or microwave on medium heat (try short bursts in microwave of 30-40 seconds until it is melted through and smooth.)
Remove from the stove and add the icing sugar, stirring until well combined. Set aside for approximately 20 minutes or until firm. Use a butter knife and generously spread the icing over the cooled cakes.
Sprinkle with chopped walnuts and serve.
MAKES APPROXIMATELY 36-40 MINI CAKES