- 1 cup (130g) all-purpose flour
- 1/2 cup (100g) sugar
- 6 tbsp (43g) PH Choco Cashew Nutspread
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 3/4 tsp vanilla
- 1/2 cup (120ml) hot water
Preheat the oven to 300°F (148°C) and prepare a cupcake pan with liners.
Add the dry ingredients to a large bowl and whisk together. Set aside.
Combine the PH Choco Cashew Nutspread, egg, buttermilk, vegetable oil, and vanilla in another medium-sized bowl.
Add the wet ingredients to the dry ingredients and mix until well combined.
Add the water to the batter and mix until well combined. The batter will be thin.
Fill the cupcake liners about halfway and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
Remove the cupcakes from the oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
Top with a dollop of the PH Choco Cashew Nutspread