#AD – DELICIOUS PLATINUM JUBILEE LEMON DRIZZLE CUPCAKES πŸ‡¬πŸ‡§ WITH SPLENDA β€¦

…THE CROWNING GLORY IS THE LOVELY LIGHT BATTER πŸ‘‘

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 πŸ˜‰ x

PS. thank you to the lovely people at @Splenda_eu for the gifted bits’n’bobs πŸ‘

#SplendaBritishBakes

Copyright Β© misterrands.com

Published by misterrands

HEALTHY FAST FOOD THAT’S PLANT-BASED

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