Chocolate Fairy Cakes

I adapted this from a recipe for Devil's Food Cupcakes in Shelly Kaldunsky's book 'Cupcakes'. Actually I changed quite a bit, it's hardly the same recipe!  More cocoa,  less sugar, dark brown instead of light brown sugar, sunflower spread instead of butter, and soya yogurt instead of buttermilk . Makes 8-12 fairy cakes or cupcakes depending on the size of cases use. It also works really well in regular cake tin too. 

You will need:

60g Sunflower spread 

80g Granulated sugar

60g Dark brown sugar

1 tsp Vanilla extract (or you can use peppermint or orange or rose extract)

Mix the above by hand or with an electric mixer

then add: 

1 Egg or the equivalent vegan egg replacement

Weigh out and mix the dry ingredients : 

100g Self raising flour

70g unsweetened cocoa powder

Add a pinch of baking powder

Measure out the wet ingredients: 

125ml water

60 Soya yogurt 

Sieve a 1/3 of the flour/cocoa mix lightly with a metal spoon, then add a 1/3 of the water/yogurt and mix, repeat. 

Spoon the mixture into a paper case lined cupcake/fairy cake tray.

Cook in the middle of a moderately hot oven, 180 C (no fan) for 18-20 min. Allow to cool and decorate.