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Posts Tagged ‘cupcakes’

In making Grapefruit Marmalade I cut a little too much grapefruit up and wondered what to do with it… and this was my answer. Tart little Grapefruit cupcakes.

Ingredients:
1 cup of butter
1 cup of brown sugar
3/4 cup of grapefruit juice and finely diced rind
3 eggs
2 cups gluten free self raising flour

Method:
Melt butter slightly by placing bowl in sink of hot water. Beat in sugar, eggs and grapefruit. Then gently mix in flour.

Line cupcake trays with paper cases and fill with batter.

Place in medium-hot oven untill done. Turn oven down if they are browning too rapidly, up if they are not browning at all.

Eat!

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In addition to being a fine musician Todd is a damn good vegan cook. This is his recipe. And I kid you not, they’re even tastier than most non-vegan cupcakes.

Cupcake ingredients:
225g nuttelex
225g caster sugar
225g self raising flour
4x egg-sized lumps of silken tofu
(smallish ones)
115g crunchy peanut butter

Icing ingredients:
50g peanut butter
50g nuttelex
2tsp vanilla essence
115g icing sugar
2 tbsp soy milk

Method:
Pre-heat oven to 175C/350F
Combine nuttelex, sugar, flour and tofu.
Beat till smooth
Stir in butter
Spoon into cupcake casings
Bake for 20 minutes, but be warned, lots of sugar = they burn easily.
Cool for 5 mins.

Combine peanut butter, nuttelex and vanilla, use an electric whisk, beat until light and fluffy ( I don’t have one, so I just whisk it enthusiastically)
Add icing sugar and soy milk, mix again.

Decorate and eat!

Other ideas:
I’ve tried this with eggs and butter and it just wasn’t that awesome. If you want to give it a go with gluten free flour do. They will come out quite crumbly but will still taste good.

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My friend Jae gave me this recipe and they’re possibly the best cupcakes ever. Big words, but true. They’re easy to make and the recipe is pretty flexible… oh yeah, and gluten free.

Ingredients:
125g butter
180g white chocolate melts
3 lightly beaten eggs
1 cup brown sugar
1 cup gluten free plain flour (any kind)
1/2 cup flaked almonds
1/2 cup diced dried apricots

Method:
Preheat oven to 160 degrees.
Melt butter and chocolate in a saucepan over low heat, allow to cool a bit.
Mix in eggs, sugar and flour. Then almonds and apricots.
Spoon into cupcake casings (It seems like a palaver but without it they get stuck in the tray. I think it’s a gluten free flour thing.)
Bake for about 30-40 minutes, allow to cool in tin.

Other ideas:
Instead of diced apricot, sink little chunks of dark chocolate into each cupcake before baking.
Use even more white chocolate then it calls for.
Use even more almonds then it calls for (2/3 cup instead of 1/2 cup)
Use extra dark brown sugar.
Pour into cake pan and bake as a slice instead.

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