Well not wanting to open another can of chickpeas I have tried a new cupcake recipe based on a few older cake recipes on this site. This is a proper amalgamation. My daughter asked for pink and blue cakes, so we ended up adding food colouring from my icing sets to get some colour in the mix. This recipe is vegan friendly.
Ingredients
- 200g self raising flour
- 50g Tex butter substitute
- 100g caster sugar
- 2 tbl flax seed in 70ml of water
- 150ml yogurt (I used soya/ almond)
- Dash of almond milk
- 1/2 tsp vanilla essence
Methodology
- Pre heat oven to 180C
- mix up the flour and sugar
- in second bowl mix up the butter, yogurt, vanilla essence, and flax seed
- add the flour and sugar to the wet ingredients
- place a tablespoon in each cupcake case - this made 16 cupcakes.
Notes
- This may not be sweet enough for you but the kids loved it - my daughter happily cleaned the bowls for me and sat sucking the paper after eating the cupcake first out of oven (still stuck to paper as they hadn't cooled at that point)
- The cupcakes took a while in the oven - around 20/ 25mins. this did seem a long time but they were still moist and yummy.
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