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Easter Hunt Cupcakes

Name: Chocolate cupcakes
Cook time: 20 min
Ingredients: 225 ml soya milk; 1 tbs apple cider vinegar; 195 g gluten free self raising flour; 40 g cocoa powder; 210 g caster sugar; 1 tsp instant coffee powder; 0,5 tsp bicarb of soda; o,5 tsp tsp salt; 90 ml vegetable oil or any neutral oil; 1 tsp vanilla extract; 100 g Rhythm 108 Hazelnut Truffle m’lk chocolate; 50g g vegan block butter; 2 tbsp maple syrup; 50 g cornflakes; Rhythm 108’s Easter Truffle Eggs

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Chocolate cupcakes

Cook Time20 mins

Ingredients

225 ml soya milk
1 tbs apple cider vinegar
195 g gluten free self raising flour
40 g cocoa powder
210 g caster sugar
1 tsp instant coffee powder
0,5 tsp bicarb of soda
o,5 tsp tsp salt
90 ml vegetable oil or any neutral oil
1 tsp vanilla extract

Chocolate nests

100 g Rhythm 108 Hazelnut Truffle m’lk chocolate
50g g vegan block butter
2 tbsp maple syrup
50 g cornflakes
Rhythm 108’s Easter Truffle Eggs

Instructions

Preheat the oven to 180c fan, line a muffin tray with 12 cupcake cases
Place the soya milk in a jug, then microwave for a minute to warm through. Add in the apple cider vinegar and stir, set aside to curdle
Place the flour, cocoa powder, sugar, coffee, bicarb of soda and salt in a large mixing bowl. Whisk together with a non electric hand whisk until fully combined
Once the milk and vinegar mixture has curdled, add the oil and the vanilla to the same jug. Whisk this together so all of the wet ingredients are combined
Pour the wet ingredients into the mixing bowl with the dry ingredients and whisk until fully combined and a glossy lump free mixture is formed. Try not to over mix the batter
Divide the batter between the 12 cases, then place in the oven for 20-25mins or until a skewer comes out clean. Once baked, place on a cooling rack to cool completely

Chocolate nests

Break up the chocolate into squares and place in a plastic or glass microwave-proof mixing bowl with the vegan butter and maple syrup. Heat in the microwave on 30 second bursts until melted, then stir until smooth
Add the cornflakes and stir with a spoon until they are well coated in chocolate
Place 12 paper cupcake cases in a bun tin and spoon the mixture into the cases
Place in the fridge to set for 30 mins
Decorate with Rhythm 108 Easter Truffle Eggs

from a small bakery nestled on the foothills of the Swiss Alps, we use our creativity and patisserie skills to reinvent your favourite, most indulgent treats with wholesome and nutritious ingredients, so you never have to miss out on the fun!