» Shake and Soup Recipes » Chai Cupcakes with Chocolate Icing

Chai Cupcakes with Chocolate Icing

(Serves 4)

Ingredients

• 4 Packets of Tony Ferguson French Vanilla shakes
• ¼ Cup Tony Ferguson Fiber
• ½ Cup artificial sweetener e.g. Splenda (suitable for baking)
• 2 Teaspoons baking powder
• 2 Teaspoons vanilla imitation extract 
• 2 Tablespoons olive oil
• 1 Teaspoon of ground cinnamon
• 1 Teaspoon of ground cloves
• 1 Teaspoon of ground nutmeg
• ½ Cup of water
• 4 Russell Stover milk chocolate
• Olive oil cooking spray
• 12 Capacity mini muffin baking pan
• 12 Mini muffin cups (paper cases)

Method

1. Pre-heat an oven to 380°F.
2. In a large bowl, combine all the dry ingredients except the chocolate.
3. Then add the vanilla and oil. Then gradually add the water combining well until a dough forms. The dough should be firm but not too dry. If very dry, gradually add another ¼ cup of water.
4. Place muffin cups in each of the baking pan. Lightly spray each with cooking 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 chocolate in a small bowl and microwave for 60 seconds or until just melted. Remove and stir to ensure chocolate is melted through. 
8. Once chocolate has melted and cupcakes are cool, lightly spoon chocolate over the top of each cupcake. 
9. Serve after a big salad or vegetable side dish.

Note:

• Makes about 12 mini cupcakes. Three mini cupcakes is equivalent to 1 shake and half a treat serve.