Mini Chocolate Cupcakes

Ingredients:
1½ cups Plain Flour
1 teaspoon Baking Soda
½ teaspoon Baking Powder
¼ teaspoon Salt
½ cup Unsweetened Cocoa
½ cup Light Brown Sugar (packed)
¼ cup Granulated Sugar
1 Large Egg
2 teaspoon Vanilla Extract
¼ cup Unsweetened Applesauce (strained)
1 cup Lowfat Buttermilk
Lowfat Whipping Cream & Sugar (to taste for middle of cupcake)
Icing Sugar (for final dusting)

Method:

Preheat oven to 180 degrees. Lightly spray 2 x mini 12-cup muffin pans with nonstick cooking spray.
In a medium bowl, combine flour, baking soda, baking powder, salt and cocoa powder.
In a large bowl, beat the sugar and egg together with a hand whisk or wooden spoon.
Add vanilla extract and applesauce and stir well.
Gradually add flour and buttermilk alternately, stirring well with each addition, starting and ending with flour.
Stir until just combined. Fill the muffin pans 3/4 full.
Bake for 10-12 minutes, until a toothpick placed in the center of the cakes comes out clean.
Whip the Lowfat whipping cream with sugar and after cupcakes are cooled.
Cut in half and add dollop of cream (like a melting moment)…sprinkle with icing sugar!

3 pieces of Osso Buocco

450g tin of tomatoes

1 onion (peeled and cut in quarters)

3 stalks of celery (washed and cut into chunks)

Salt and Pepper

2 litres of water

250g of pastina (small pasta of any shape)