…THE CROWNING GLORY IS THE LOVELY LIGHT BATTER 👑
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:
⁃ 125g equivalent sugar substitute (I used 15g Splenda granulated)
⁃ 275g gluten-free self raising flour
⁃ 1tsp baking powder
⁃ zest of 2 lemons
⁃ 1tbsp poppy seeds
Wet Ingredients:
⁃ 100ml vegetable oil
⁃ 175ml cold water
⁃ Juice of 1 lemon
Drizzle:
⁃ 100g equivalent sugar substitute (I used 12g Splenda granulated)
⁃ Juice of 1 lemon
Frosting:
⁃ 50g equivalent sugar substitute (I used 6g Splenda granulated)
⁃ 250g vegan cream cheese
METHOD
⁃ Preheat your oven to 180c (fan)
⁃ Fill a cupcake tray with 12 cupcake cases
⁃ Mix the dry ingredients in a bowl then pour in the wet ones and mix until smooth
⁃ Divide equally amongst the 12 cases and bake on the middle shelf for 15-20 mins or until well risen and golden
⁃ 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
⁃ 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 😉 x
PS. thank you to the lovely people at @Splenda_eu for the gifted bits’n’bobs 👍
#SplendaBritishBakes
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