#AD – DELICIOUS PLATINUM JUBILEE LEMON DRIZZLE CUPCAKES ๐Ÿ‡ฌ๐Ÿ‡ง WITH SPLENDA โ€ฆ

…THE CROWNING GLORY IS THE LOVELY LIGHT BATTER ๐Ÿ‘‘

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | gluten-free | cane sugar-free | 30 min cake

Prep | 10 mins

Cook | 20 mins

Makes | around 12 cupcakes

INGREDIENTS

Batter:

Dry ingredients:

โƒ 125g equivalent sugar substitute (I used 15g Splenda granulated)

โƒ 275g gluten-free self raising flour

โƒ 1tsp baking powder

โƒ zest of 2 lemons

โƒ 1tbsp poppy seeds

Wet Ingredients:

โƒ 100ml vegetable oil

โƒ 175ml cold water

โƒ Juice of 1 lemon

Drizzle:

โƒ 100g equivalent sugar substitute (I used 12g Splenda granulated)

โƒ Juice of 1 lemon

Frosting:

โƒ 50g equivalent sugar substitute (I used 6g Splenda granulated)

โƒ 250g vegan cream cheese

METHOD

โƒ Preheat your oven to 180c (fan)

โƒ Fill a cupcake tray with 12 cupcake cases

โƒ Mix the dry ingredients in a bowl then pour in the wet ones and mix until smooth

โƒ Divide equally amongst the 12 cases and bake on the middle shelf for 15-20 mins or until well risen and golden

โƒ Meanwhile, gently heat the drizzle ingredients in a saucepan until the sugar dissolves. Whizz the frosting ingredients with an electric whisk on high until thickened (a couple of mins). Set both aside

โƒ As soon as the cupcakes are out of the oven prick all over with a skewer and pour over the drizzle. Cool in the tray for 10 mins then transfer to a wire rack to fully cool. Once cooled, spoon over the frosting and, if you like, add some sprinkles

These Platinum Jubilee cupcakes go down wonderfully with a cuppa! I hope you enjoy them as much as I do ๐Ÿ˜‰ x

PS. thank you to the lovely people at @Splenda_eu for the gifted bitsโ€™nโ€™bobs ๐Ÿ‘

#SplendaBritishBakes

Copyright ยฉ misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire ๐Ÿšœ ๐Ÿฎ ๐Ÿ‘

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