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Choccy Courgette Cupcakes

Choccy Courgette Cupcakes

24/06/2009

Choccy Courgette Cupcakes
 
These delicious chocolate not only sneak in a vegetable to a rich choccy recipe (you can not taste them AT ALL), but they are beautifully moist, and the natural sugars in the courgette also mean it contains less sugar than some other conventional chocolate muffins, so it's a win, win, win!

Makes 24 cupcakes






Ingredients
3 eggs
50ml vegetable oil
100ml milk
200g soft brown sugar
250g plain flour
60g cocoa
1 tsp baking powder
1 tsp bicarbonate of soda
large pinch salt
225g grated courgette 


Preheat the oven to 180 degrees C/Gas Mark 4
Put paper cases in to two 12-cup cake tins.
Mix the eggs and sugar in a bowl and beat until they are pale and fluffy.
Add the oil and milk and mix well.
In a separate bowl, mix the flour, cocoa, baking powder, bicarbonate of soda and salt and stir until blended well together.
Add the dry mixture to the wet ingredients, and mix until it is well blended, but donít mix more than you need to.
Stir the grated courgette in until just spread nicely through.
Spoon the mixture in to the paper cases.
Bake in the oven for 18-20 minutes.



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