It's been a while since my last post. I was away for two weeks in sunny Spain. I really, really needed a bit of sunshine and heat, this winter in the land of rain is lasting waaaaaaaay too long. It's officially spring and temperatures have risen but I still need to have the heating on three times a day for an hour and it's always raining! We better have a good summer...
Anyway, this recipe is from the GoodFood free app, adapted to suit my needs, where it's called "Little Louise cupcakes". These little cakes are delicious and also very sweet. I have to confess that my batter mix curdled a little and the cakes didn't come out as fluffy and soft as they should have. They were still lovely and it gives me and excuse to make them again, gotta get them right!
Anyway, this recipe is from the GoodFood free app, adapted to suit my needs, where it's called "Little Louise cupcakes". These little cakes are delicious and also very sweet. I have to confess that my batter mix curdled a little and the cakes didn't come out as fluffy and soft as they should have. They were still lovely and it gives me and excuse to make them again, gotta get them right!
Ingredients:
For the cakes:
For the cakes:
- 175g dairy free margarine
- 175g caster sugar
- 1 tsp vanilla extract
- 1 whole eggs
- 4 egg yolks
- 175g gluten free plain flour
- 1 tsp baking powder
- 150ml rice milk
- 12 tsp raspberries jam
- 175g caster sugar
- 4 egg whites
- desiccated coconut
Method:
Heat the oven to 180C/160C fan and line a 12-hole muffin tin with cases. In a large mixing bowl beat the margarine, sugar and vanilla extract until light and fluffy. Beat in the whole egg, then the 4 yolks, before briefly beating in the fl.our, baking powder and rice milk until smooth. Divide two-thirds of the mix evenly between the cases, then top the centre of each with 1 tsp of jam. Divide the remaining cake mix over the top so no jam is visible. Bake for 18-22 minutes. Wait until cool enough to handle, then transfer the cakes to a flat baking sheet.
Lower the oven to 110C/90C fan. Beat the 4 egg whites until stiff, then continue whisking while you gradually add the sugar. Beat until thick and shiny, then fold in the coconut and use spoonfuls of the mixture to top each cake. Bake for 30-35 minutes until the outside of the meringue is crisp, then cool before serving.
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