easy iced cupcakes
beautifully chocolaty cupcakes with no added sugar
- 150g blended porridge oats or any flour
- 120g Sweet Freedom CHOC SHOT
- 30g melted vegan butter
- 120ml plant based milk
- 1 tsp baking powder
- 6 tsp Sweet Freedom CHOC POT for icing
- Preheat oven to 180C.
- Add all main ingredients into a bowl and mix together well.
- Spoon into cupcake cases.
- Bake for 16-20 minutes or until a toothpick comes out clean.
- Allow to cool completely.
- Ice...and dig in!