Organic cupcakes

Organic cupcakes 1) Preheat the oven to 180 degrees C. Place the paper baking cups into the cupcake molds.

Melt the chocolate in adding it to a small glass bowl set over a simmering saucepan of water and stirring until it melts. Stir in the milk to thin it out a bit.

Follow the package instructions and prepare the vanilla cake mix. Blend the cake mix with 3 eggs, 150 ml milk, and 115 ml oil. Pour 1/2 the mix in a separate bowl. Mix the melted chocolate into one of the bowls and stir for a couple of minutes, until you have reached a nice dark coloured mix.

In each cupcake mold, use 1/2 vanilla and 1/2 chocolate mix, bake for 20 to 25 mins.

Serve with a sprinkle of icing sugar.

Per piece (24); Calories: 156; Total Fat: 8.5 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 19 grams; Sugar: 11 grams; Fiber: 0.5 gram; Cholesterol: 27 milligrams; Sodium: 135 milligrams Notes: Two notes about my cupcake philosophy: More cupcakes, less icing!

First. Kids need to know that cupcakes are good, regardless of the color of the icing...

I cannot count how many kids I have seen digging their faces into their blue fluffed out cupcakes' icing, and actually never making it to the actual dough. I call it the icing tantrum... it happens almost immediately!!!