Vanilla cupcakes
Makes 18 mini cupcakes- gluten free
Ingredients
125g butter, softened (the softened butter should be easy to
cut through)
¼ cup of honey
2 teaspoons vanilla extract
2 large eggs at room temperature
1 cup of gluten free flour
125ml milk or milk substitute
¼ cup of honey
2 teaspoons vanilla extract
2 large eggs at room temperature
1 cup of gluten free flour
125ml milk or milk substitute
Method
Preheat oven to 180 C
In a medium bowl with a hand
beater, cream butter and honey until light and fluffy. Add your vanilla and at
one at a time your eggs. Continue beating until eggs are incorporated. Sift
your flour and baking powder into the butter mix and fold into until combined,
make sure there are no lumps. Spoon into your greased mini muffin tin and bake
for 10-12 minutes. Leave in tin to cool for 5 minutes and then turn out and
leave to cool completely on a cake rack. Ice with your favorite icing when
cool.
Cashew cream icing
Makes 1 ¼ cups- dairy free
Ingredients
¾ cup raw cashews, soaked 1/2 hour in hot water, then rinsed and drained
2 tablespoons coconut oil, melted
2 tablespoons raw honey/maple
syrup
1 teaspoon vanilla
Pinch of salt
Method
Combine ingredients in a high-powered blender, and
blend until smooth and creamy, adding water if necessary to facilitate
blending.
Adjust flavor to taste, then
transfer to a bowl and chill in the fridge for at least an hour, or until the
icing has thicken. The longer it chills, the thicker it will get!
Spoon the icing over your favorite
baked goods, and serve immediately! (Keep the cupcakes chilled, if not
serving immediately.)
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