Chai Cupcakes with Choclette Icing

(Serves 4)

Ingredients

• 4 Chai Latte* sachets
• ¼ Cup Tony Ferguson Fibre
• ½ Cup artificial sweetener (suitable for baking)
• 2 Teaspoons baking powder
• 2 Teaspoons Vanilla essence
• 2 Tablespoons olive oil
• 1 Teaspoon of cinnamon
• ½ Cup of water
• 2 Tony Ferguson Choclettes (milk or dark)
• Olive oil spray
• 12 Mini patty pans (cupcake papers)
• A mini cupcake baking tray

Method

1. Pre-heat an oven to 180°C.
2. In a large bowl, combine all the dry ingredients except the Choclette
3. Then add the vanilla essence, oil and add the water gradually combining until a dough forms. The dough should be firm but not too dry. If very dry, gradually add another ¼ cup of water.
4. Obtain a mini cupcake baking tray and place one patty pan in each hole. Lightly spray each with olive oil spray, evenly fill these with cupcake mix, then place in the oven.
5. Bake for 10 minutes, cupcakes should be just golden on top and cooked through. 
6. Once done remove from the oven and place on a cooling rack to cool. 
7. In the meantime, place the Choclette in a small bowl and in the microwave on high for 60 seconds to melt. Remove and stir to evenly melt, if the Choclette isn’t completely melted, place in the microwave for a further 20-30 seconds, then stir. 
8. Once Choclette has melted and cupcakes are cool, obtain a small spoon and lightly spoon over the top of each cupcake. 
9. Serve after a big salad of vegetable side dish.

Note:

• Makes about 12 mini cupcakes. Three mini cupcakes is equivalent to 1 shake and half a treat serve.
• *Chai latte shakes are a limited edition flavour only available at selected stores or through mail order (online or by calling 1800 612 644).
• If you don’t have access to Chai Latte sachets, use French vanilla plus 2 teaspoons of all spice.