התמונה להמחשה בלבדRich and Moist Chocolate Cupcakes
Cooking With KidsControlled oven heat develops an even texture while preserving the balance of the listed ingredients. In rich and moist chocolate cupcakes, plant-based milk are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Heat the oven to 175 degrees Celsius and place 4 cones in a 6-cup cupcake pan. Fill the empty moulds with water and set aside.
- 2In a bowl, mix 60 ml of vegetable milk with a quarter of a tablespoon of white vinegar and let stand for 5-10 minutes.
- 3In a large bowl, whisk the gluten-free flour, white sugar, cocoa powder, baking powder and salt.
Nutrition
- Calories
- 50
- Protein
- 0.7g
- Carbs
- 2.8g
Recommended Equipment & Products
- Certified gluten-free flour blend
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Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
Incorporate chocolate chips into the batter for added richness. You can use almond or soya milk as a plant-based milk alternative.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In rich and moist chocolate cupcakes, plant-based milk are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
