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Ingredients

100g Mornflake Organic Porridge Oats

50g self raising flour

50g cacao powder

1 tsp baking soda

180ml dairy-free milk

120ml vegetable oil

120g coconut sugar (or caster)

1 tsp vanilla bean paste, or essence

 

Toppings

8 large white marshmallows

12 tbsp icing sugar + 4 tbsp water

24 cacao nibs

Method

Preheat the oven to 180c and line a cupcake tray with 8 black foil cases.

 

Add the oats into a food processor, and process until you have a fine oat flour. Place the oat flour into a large mixing bowl and stir in the rest of the dry ingredients. In a jug, mix together the dairy-free milk, vegetable oil, sugar and vanilla. Pour into the dry ingredients and mix until well combined. Divide the batter between the 8 cupcake cases, then put in the oven to bake for 15 minutes, until a cake tester comes out clean.

 

Leave the cupcakes to cool completely on a wire rack before decorating. Once the cupcakes are cool, mix together the icing sugar and water in a bowl-the icing should have a thick consistency. If it’s too runny, add icing sugar to the bowl little by little until it’s thick enough.Lightly dip each cacao nib into the icing and stick on the marshmallows to make a face (3per marshmallow-2 for the eyes, 1 for the mouth). Once this step is complete, put 1 tsp of icing onto the centre of each cupcake and place 1 marshmallow in the middle.

 

Leave to set completely, before storing in an air tight container. Serve with spider decorations to make them extra spooky (optional)!




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