Blackberry choc cupcake
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Ingredients
- 6 oz flour (works with gluten free flour too)
- 2 oz cocoa
- 6 oz brown sugar
- 3/4 tsp bicarbonate of soda
- 1/3 tsp baking powder
- 1 tbsp soya flour
- water as needed
- handful blackberries
Method
- 1 Mix dry ingredients
- 2 Add water to dropping consistency then stir in blackberries
- 3 Put in muffin tin/ paper cases
- 4 Bake 10-15 minutes at gas mark 5
- If want to go completely over the top can make a
- vegan buttercream topping by beating
- marg and icing sugar with vanilla essence
- and then stirring in blackberries
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