2 cups plain flour
1½ cups golden caster sugar
1 cup soft dark brown sugar
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
¾ cup sweet almond oil, or other neutral one that does not have strong taste or smell, like canola or Carotino oil, or even yellow olive oil not the extra virgin one
1 cup soured cream or double cream mixed with ½ lemon juice
1½ cups water
2 tbs white vinegar, I used rice vinegar
1 cup mixed chopped nuts
designer icing or whipped cream to decorate – optional
2 muffin trays (for 12 muffins each)
24 silicone or paper muffin cases
Preheat oven to 170°C (338°F).
In meantime combine together flour, sugar, cocoa, baking soda, salt and mix together with the whisk. Add also oil, eggs, water and soured cream, whisk until well blended. Add vinegar and nuts. Pour batter into muffin cases up to the lavel of the tray, place them in the oven and bake for about 30 minutes.
Let them cool down completely before serving. Optionally top with whipped cream or icing to make cupcakes.
This recipe make 24 muffins or cupcakes.
- If you are making those cupcakes for some kids party, better skip nuts, some children can be allergic.