Makes 12
The Cupcakes
The Ingredients
1 very full cup soya milk or lactofree milk
1 1/4 cups of gluten free self raising flour (e.g. Dove’s Farm)
1/3 cup sunflower oil
3/4 cup of xylitol
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
1 teaspoon gluten free baking powder
1/2 teaspoon xanthan gum
4 teaspoons matcha tea powder (I got mine from Tea Pigs)
1/4 teaspoon salt
The Method
Preheat oven to 180oC and place cupcake cases in the muffin tray.
In a large bowl whisk together the milk, vanilla, almond, oil until well blended. This part can be done by hand.
Sift in the flour, baking powder, xanthan gum, matcha powder, salt and xylitol. Blend together roughly by hand but then finish the whisking process with an electric handheld whisk - this will add more bubbles to the mixture making a lighter, well risen sponge.
Fill the cupcake cases evenly and bake for about 20 minutes. Allow them to cool completely on a cooling rack before adding the glaze.
The Glaze
This glaze is not sugar free, so if you want an entirely sugar free cupcake, you’ll have to give the glaze a miss, but the cupcakes are lovely on their own. I have unrefined powdered sugar instead of icing sugar which is very refined.
The Ingredients
1 cup of powdered sugar - Billingtons Golden Icing Sugar
3 teaspoons soya milk or lactofree milk
1 tablespoon of organic butter or an olive spread
1/2 teaspoon of rosewater
Red food dye
The Method
With a fork cream together half the powdered sugar and the butter/spread until the mixture is like fine crumbs.
Add the milk, food dye and rosewater and mix until well incorporated.
Use the handheld whisk to mix in the rest of the powdered sugar on a low speed until everything is well mixed and has a consistency of thick batter.
Use a palette knife to swirl it around the top of the cupcake cakes.
These cupcakes definitely bought some festive joy.
This recipe was adapted from Vegan Cupcakes Take Over The World.
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