I am in the middle of making 'Dairy free chocolate aubergine cupcakes" on page 44 of the new Cupcake Heaven magazine.
In the ingredients, it says "1 tbsp cornflour, 250g icing sugar and 115g unsalted butter", but in the recipe, it doesn't mention any of these. There is also no mention of flour. is this right ??

Sounds very odd, Andy. Not least because it's not dairy-free if it contains butter! Perhaps the magazine made a mistake and got two recipes mixed up? It does happen...

I am half way through making these !
I stopped when I saw these omissions.
What do I do now ??
GRRRRRRR !
Does anyone else have this magazine ?

There is no dairy free butter,( unless Holland and Barrett sell it ) but there are loads of dairy free margarine and spreads..could you use either of those ?

No, I don't have the magazine - but I just found this recipe if it's any help (probably a bit late now)

Aubergine chocolate cake (adapted from Harry Eastwood’s recipe in the Green & Black’s cookbook)

2 medium aubergines (400g raw weight)
300g dark chocolate
3 medium eggs
200g clear honey
50g cocoa powder
60g ground almonds
2 tbsp baking powder
cocoa powder to dust

Start by piercing the aubergines with a sharp knife, placing in a bowl covered with clingfilm, and microwaving on full power for about 8 minutes, or until completely soft. If you don’t have a microwave I think baking the aubergines whole would work too, it would just take a lot longer.

When the aubergines are cool enough to handle, peel off the skins and blitz the flesh in a food processor with the dark chocolate, until the chocolate has completely melted and there are no lumps of aubergine left. In a separate bowl, whisk the eggs, honey, cocoa, almonds and baking powder until bubbly and doubled in volume, then fold in the chocolate aubergine mixture.

Pour the cake mix into a greased and lined 9″ round tin, and bake on the bottom shelf of your oven at 170 degrees for 30-35 minutes, or until risen at the edges and starting to crack. Leave to cool in the tin, then turn out onto a serving place and dust liberally with cocoa powder.

http://hungryhinny.com/2013/04/20/au...hocolate-cake/

How very annoying! What did you do in the end?

It's always a good idea to completely read through a recipe first, before you start cooking.

I'm clearly behind the times here, because I seem to be the only person wondering what aubergine is doing in a chocolate cake. Is this a common practice now?

I've not come across one with aubergine before, but I've tried beetroot/chocolate and courgette/chocolate cakes before. I wasn't overly impressed with either though.

I sent a Facebook message to the magazine and they replied saying it WAS a mistake and to disregard the Baking Powder, Icing sugar and butter !
I carried on doing the recipe (leaving those items out) and adding self raising flour.
To say it was no good would be an understatement !
Most of it stuck to the cases and it tasted raw in the centre - I won't be doing THOSE again !
Oh well, you win some, you lose some !
BTW you couldn't taste the aubergine. I did it because I'd never done an aubergine cupcake before