For the cupcakes:
Weigh your beans, eggs, vanilla extract, coconut nectar, oil and dye and blend with a stick blender. Blend well – you don’t want anyone finding a whole bean in there!
Moving on. Combine your flour, cocoa and baking powder with a whisk and whisk together with your wet ingredients above.
Bake in your favourite cupcake cases for 25 minutes on 175°c.
Let these bad boys cool then top with your ice cream, et voila – didn’t think these would taste so good, eh?
P.S. Top tip: Insert a piece of dry spaghetti into the centre of your cupcakes. When it comes out clean, they’re done!
-Please note all recipes are my own and property of The Skinny Bakery Ltd. If you wish to share them, please credit us – thank you!- Mariella Forte, founder, The Skinny Bakery
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