It's his pick this week and he's gone for black bottom cupcakes, slightly adapted from the recipe in The Hummingbird Bakery Cookbook by Tarek Malouf. These are dark chocolate sponge cake with a swirl of cheesecake baked into them. We'll be baking a half batch. 6 cupcakes will have 170 calories each, 8 smaller ones would have 125.
Ingredients
--- for chocolate sponge---
95g plain flour
60g caster sugar
20g cocoa powder
1/4 tsp bicarbonate of soda
20ml sunflower oil
3/4 tsp white vinegar
1/4 tsp vanilla extract
---for cheesecake filling---
70g low fat creamcheese
30g caster sugar
half an egg
1/4 tsp vanilla extract
pinch of salt
Method
preheat oven to 325 f, gas mark 3
prepare muffin tray with paper cases
---for chocolate sponge---
whisk flour, sugar, cocoa, and bicarb on low speed in a big bowl until everything is incorporated
put oil, vinegar, vanilla extract and 65ml of water in a jug and whisk until combined.
with mixer running in flour mixture, slowly add in oil mixture, increasing speed as it thickens. Beat until everything is well mixed and then spoon into paper cases until 2/3 full
--- for cheesecake filling---
put all the ingredients in a bowl and mix on medium until smooth and fluffy. Be careful not to overmix.
Add a tablespoon on top of each case.
Bake for 20 minutes or until cupcakes are firm and cheesecake filling has a golden colour. If you overcook them the cheesecake will become very dry and crumbly. Leave to cool a little in the tray before turning out to cool completely on a rack.
Optionally these could be decorated with creamcheese frosting but we'll be leaving them without.
I can't wait!
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