This dairy free chocolate cup cake, make a day before. And keep in airtight container at room temperature.
Preparations time plus baking times; 30 minutes.
Makes 18 cup cake.
450g plain flour
450g castor sugar or your choice
40g cocoa powder (I used nestle brand)
2tsp level baking soda
2 large eggs
240 ml cooking oil (I used grape seed oil)
2 tsp vanilla extract
½ level ground salt (I used Himalayan salt)
1. Place all above dried ingredients into TM bowl. Mix for 5 seconds, speed 5.
2. Place all above wet ingredients into TM bowl and beat for 6 seconds, speed 6.
3. Pour batter into prepare muffin cups, filling each 2/3 full. Bake in pre-heated 180 degrees Celsius (fan force oven 170 degree Celsius) for 22 to 25 minutes.
4. Remove from tray and cool on wire rack.