For Tuesday's brunch, I made a whole lot of cupcakes. On Friday I'd picked up some strawberries and blackberries from the markets, unable to decide which sort of cupcakes I wanted to bake.
So I baked both, halving the batter in order to make six of each. It was awesome! Also they were gluten-free, and still light and fluffy (for the most part). Hooray!
various fruits in cupcakes
The soy flour is a new addition to my gf baking, and it worked a treat! Thanks to Johanna for the tip!
2ish heaped cups of gluten free flour (plain; I used Orgrans)
2 tablespoons soy flour
half a cup of sugar
2 teaspoons baking powder
1 teaspoon vanilla essence
80g nuttelex/vegan margarine (melted)
4 chinese soup spoons of apple sauce
three quarters of a cup of soy milk
100g strawberries (diced)
Combine flours, sugar and baking powder together. Add in essence, nuttelex and applesauce, then gradually add soy milk, whilst stirring. As soon as thoroughly combined, half the mixture into two separate bowls.
Into one bowl, carefully mix the blackberries. Squish one blackberry carefully, in order to get some black berry juice in the mixture. Be careful not to break any other blackberries, as this will change the colour and flavour of the batter.
Into the other bowl, mix in the strawberries. Squish a strawberry in order to get some strawberry juice in there.
Spoon in to a twelve cupcake tray. Bake for 20 minutes at about 180C.