I made these for a friends birthday, and they went down a treat =D
Added bonus I got to try out my new piping kit, and I must admit I am in love with it!!!
Makes: 18Ingredients:
Vegan spread, at room temperature, to grease
100g vegan spread, melted
1/2 cup low GI cane sugar
1 tsp. vanilla essence
2 eggs, at room temperature
1 1/4 cups self-raising wheat free/
gluten free flour
pinch of salt
1/2 tsp. baking powder
3/4 cup almond milk
1 teaspoon finely grated lemon zest1/3 cup fresh blueberries, microwaved and mushed a little.
Frosting:
1/3 cup fresh blueberries, microwaved and mushed a little.
1 cup low GI cane icing sugar
2/3 cup vegan spread, at room temperature
1/2 tsp pure vanilla extract
Method:
- Preheat oven to 180°C. Brush a cupcake tray with melted spread. Line with patty cases. Use a whisk to beat the spread, sugar, vanilla, lemon zest, blueberries, and almond milk in a small bowl until pale and creamy. In a separate large bowl combine the flours’, salt and baking powder. Make a well in the dry mix and slowly stir in half the ‘wet mix’. Using a wooden spoon beat the mix and slowly add the remainder of the ‘wet mix’. Add the eggs, 1 at a time, beating well after each addition.
- Spoon the mixture into the prepared cases, you can add some whole berries if you like, and smooth the surface. ONLY FILL HALF WAY. Bake for 15-20 minutes, or until a skewer inserted comes out clean. Remove from the oven, place on a wire rack and let fully cool in the pan.
- Frosting: place room temperature spread in a bowl. Using
the same hand motion as if you were
whisking it, beat the soft butter with a fork for about a minute. Rotate your
wrist to make a good-sized circle with the end of the fork, to
incorporate some air into the butter. Then gradually add the powdered
sugar, continuing the same motion; slowly sprinkle the mushed blueberries and vanilla in after
you've added about half the sugar. Continue to beat it hard with a fork
until all the ingredients have been added (or you are
happy with the amount and consistency).
It won't be as fluffy as if you'd used a mixer, but it should be fairly light and easy to spread. - Use a piping bag, small palette
knife or round-bladed knife to spread the icing on top of the cupcakes.
Top with some fresh blueberries.
ENJOY!!!
Featuring my new Tala piping kit.. |
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