With the Great British Bake Off in full flow we were inspired this month to get baking. The Light Locations team love sampling a sweet treat! These little delights are super speedy to make and the raspberry icing gives them a beautiful colour and taste. My kids also liked them so they went down well with everyone!
Makes 12 cupcakes
Prep time: 10 mins
Cook time: 25 minutes
1 tsp apple cider vinegar
125ml almond milk
163g gluten free flour
64g ground almonds
210g caster sugar
40g cacao powder
1 tsp baking powder
1/2 tsp salt
1 large egg
75ml avocado oil
1 tsp vanilla extract
Butter icing ingredients
100 g softened butter
225 g sifted icing sugar
1 or 2 tsp freeze dried raspberry powder (Amount depends on the colour you want)
Preheat the oven to 165c. Line a muffin tin with paper cases.
In a measuring glass, mix together the vinegar and milk. Set aside for 5 minutes. You’ll know it’s done when the milk looks curdled.
Stir the egg, oil and vanilla extract in to the buttermilk.
In a large bowl, whisk together the flours, sugar, cacao powder, baking powder and salt.
Add the wet ingredients to the dry and mix until well combined.
Divide the batter between the 12 muffin cases. Bake for 18-22 minutes. Insert a toothpick into the centre to see if comes out clean.
Cool the cupcakes completely on a wire rack before frosting.
To make the butter icing, beat together all the ingredients to give a creamy thick icing.
Depending on how you would like them to look either smooth over the cold cupcakes or fill a piping bag and pipe icing onto the cupcakes.
Styling and food props by @claire_stylist