Hummingbird Chocolate Cupcakes

You know, sometimes you just want a cupcake. And nothing makes my day more than realizing that I have all the ingredients for the item I'm craving already in my pantry. Brilliant! This recipe was super easy - the most time consuming bit of the prep is literally just measuring out your ingredients, which takes all of three minutes. If you're in the mood for a tasty cupcake that isn't oppressively sweet, then this is the recipe for you. 

I'd seen this recipe on the Good Food website as well but wanted to give the credit to Hummingbird via Tesco because Good Food sneakily neglected to give any credit to the Hummingbird Bakery! Naughty, naughty. The following recipe hasn't been altered at all because there wasn't anything I'd do differently. I've changed the serving size from twelve to nine because that's all I could get out of the amount. Strange since my cupcakes weren't massive or excessive...

Finally, this recipe has a bit of a weird method where, instead of creaming your butter and sugar first, they just pop everything in together and then add the liquid ingredients. Strange, no? But it worked really well and made the whole recipe really time efficient.

Recipe via http://realfood.tesco.com

Prep Time: 10 min

Cook Time: 20-25 min

Serves: 9

Ingredients:

100g plain flour
20g cocoa powder
140g caster sugar
1 1/2 tsp baking powder
pinch of salt
40g butter, room temperature
120ml milk
1 egg
1/4 tsp vanilla extract

Method:

Preheat the oven to 170C.

Beat the flour, sugar, cocoa powder, salt and butter with an electric whisk until it has the consistency of sand and is well mixed. In a separate bowl, whisk the milk, egg and vanilla extract before slowly adding to the dry ingredients.

Line your muffin tin with paper holders and fill them two thirds of the way up.

Bake for 20-25 min, decorate and enjoy!