麻豆约拍

• 200g Caster Sugar
• 60g Gluten-Free Self-Raising Flour
• 50g Cocoa Powder
• 3 Eggs
• 1 tblspn Brandy
• 录 tsp Salt
• 2 Aubergines 250g each before skinning
• 300g Dark Chocolate

Method

• Set oven to 180 degrees Celsius.
• Pierce aubergine skins with skewer and microwave for 10 mins until cooked.
• Cut aubergines in half and scoop out flesh. Put in blender and puree.
• Melt chocolate in basin over boiling water.
• Put cupcake wrappers into cupcake tin(s).
• Sift sugar, flour and cocoa into mixing bowl. Add salt, eggs and brandy. Beat thoroughly until creamy.
• Add aubergine puree and melted chocolate. Mix thoroughly.
• Using an icecream scoop, put one scoop of mixture into each cupcake case.
• Cook for 15 mins or until mixture is still slightly soft in the middle but firm elsewhere.
• Remove from oven and cool.