Thursday, 30 August 2012

Raspberry and Elderflower Cupcakes

This year my friend Caitlin bought me 'Red Velvet and Chocolate Heartache' by Harry Eastwood.  This is full of lovely treats which are low in fat and have fantastic substitute ingredients. This evening I tried the Raspberry and Elderflower cakes:


Ingredients (makes 12)
2 medium eggs
140g caster sugar
200g topped, tailed and finely grated courgette
3 tbsp elderflower cordial
80g white rice flour (or ground rice)
120g ground almonds
2 tsp baking powder
1/4 tsp salt
120g fresh raspberries

For icing
140g icing sugar
3 tbsp elderflower cordial
dash pink food colouring

Calories per cake: 221
Method
Preheat the oven to 180 oC and line the muffin tins

Whisk the eggs and sugar in a large mixing bowl for 5 mins until it has quadrupled in volume

Add grated courgette and elderflower cordial and whisk in again. Mix in rice flour, ground almonds, baking powder and salt until they are well introduced. Gently fold in raspberries.

Spoon mixture into cupcake cases and bake for 25mins

For the icing add elderflower cordial to icing sugar and mix in until it forms a loose icing, add pink colouring.  Ice cakes once they have cooled for 15mins, top with raspberries.

NB. These cakes are meant to come out of the oven flat, not risen to peaks like many cupcakes.

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