A healthy food & lifestyle blog specifically catering for & dealing with the symptoms & conditions of : Endometriosis, Polycystic Ovarian Syndrome (PCOS) & Intracranial Hypertension (IH).
Looking at healthy food & food alternatives- redesigning classic recipes & new recipes;
Dealing and living with chronic health conditions on a daily basis- & research about the conditions;
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Before undertaking any recipes found on this blog please look to the note in 'Cookery' !

Sunday, 4 November 2012

Blueberry Cupcakes...

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: 18
   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 zest
   1/3 cup fresh blueberries, microwaved and mushed a little.
    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
  1. 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.
  2. 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. 
  3. 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.
  4. 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.
Featuring my new Tala piping kit..

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