... with raw (and healthy) chocolate mousse topping!
Vanilla Cupcake Ingredients:
175g Xylitol
2 medium room temperature eggs
1 tsp vanilla extract
1 tsp glycerine
175g gluten free flour
1.5 tsp gluten free baking powder
1 tsp xanthan gum
130ml non-dairy milk
130ml sunflower oil
Preheat the oven to 180oC (GM4) and 12 cupcake cases in the muffin tray.
Combine the flour, baking powder, xanthan gum; sieve and mix together in the large mixing bowl.
In the measuring jug mix together the milk and oil.
Next place the Xylitol, eggs, vanilla and glycerine into the blender and whizz until well mixed.
Then add all mixtures into the large mixing bowl and whisk by hand until well mixed and the large lumps have disappeared.
Fill muffin cases evenly.
Bake for 20 - 25 minutes.
Once baked and well risen remove from the oven and allow them to cool.
Unusual Chocolate Mousse Topping
2 medium sized ripe avocados
Vanilla Cupcake Ingredients:
175g Xylitol
2 medium room temperature eggs
1 tsp vanilla extract
1 tsp glycerine
175g gluten free flour
1.5 tsp gluten free baking powder
1 tsp xanthan gum
130ml non-dairy milk
130ml sunflower oil
Preheat the oven to 180oC (GM4) and 12 cupcake cases in the muffin tray.
Combine the flour, baking powder, xanthan gum; sieve and mix together in the large mixing bowl.
In the measuring jug mix together the milk and oil.
Next place the Xylitol, eggs, vanilla and glycerine into the blender and whizz until well mixed.
Then add all mixtures into the large mixing bowl and whisk by hand until well mixed and the large lumps have disappeared.
Fill muffin cases evenly.
Bake for 20 - 25 minutes.
Once baked and well risen remove from the oven and allow them to cool.
Unusual Chocolate Mousse Topping
2 medium sized ripe avocados
75g virgin coconut oil
2 teaspoon vanilla extract
100g raw cacao powder
Pinch of salt
Agave nectar to taste
Agave nectar to taste
(Taken from Hugh Fearnley-Whittingstall River Cottage Veg Series)
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