Sunday, December 19, 2010

Getting back into baking slowely

First up are some lemon cupcakes.  The last time I did lemon cupcakes, I put lemon in both the cupcake and the frosting.  This time I thought I would do only one.  I made some vanilla cupcakes using almond flour and the frosted them with a simple buttercream with lemon juice in it.

I will be making them again I think, but will do the other way around - lemon in the cupcakes and perhaps meringue frosting!!

Ingredients (makes 18-24 cupcakes)

    100g  Almond Meal
    75g Sorghum Flour
    75g Amaranth Flour
    30g Rice flour
    20g Tapioca flour

    150g Fine White Sugar

    125g Milk Free Margarine
    3 Medium or Large Eggs
    1 teaspoon Pure Vanilla Extract

    1/3-1/2 Cup Soy Milk (depends on the size of the eggs you used and the thickness of batter)


1.      Preheat oven to 180°C.

2.      Mix together all dry ingredients in a large and thoroughly shift.

3.      Mix all other ingredients together in a smaller bowl.  Mix well.

4.      Add the wet ingredients to the dry ingredients and mix until well blended, but as little mixing as  possible.  A wooden spoon or whisk works well for this.  You can mix on low with electric blender at end to ensure completely mixed, but only for a few seconds.

5.      Fill cupcake pan (lines with paper liners or coated with spray) and fill 1/3 full.

6.       Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the centres comes out clean. Remove from oven and let set for 10 min. Transfer to a wire rack to cool completely. 

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