Lime Cupcakes

I really enjoyed developing this recipe.

I woke up on a Monday morning and had the inspiration to make some 'buttery' textured lime cupcakes, but suitable for anyone!  It is always a challenge creating recipes which are free from all 14 recognised UK allergens, but I really hope you agree with me, this one is a winner!

Let me know what you think.  Remeber xanthum gum is the essential ingredient here!

Makes 10

Prep time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes

 

Ingredients:

  • zest of 2 limes

  • 3 tbsp oat milk

  • 3 tbsp lime juice

  • 150g dairy free spread

  • 170g golden caster sugar

  • 6 tbsp aquafaba (chickpea liquid)

  • 150g gluten free-self raising flour

  • 1 tsp baking powder

  • 1 tsp xanthum gum

 

Method:

  1. Preheat oven to 160 degrees C, gas mark 3.

  2. Grate the lime.

  3. Add the milk and juice together and set aside

  4. in an electric mixer beat together the dairy free spread and sugar.

  5. Add in 3 tbsp of aquafaba at a time.

  6. Keep beating until it is fully combined.

  7. Sift in the flours and mix well (N.B) if the mixture curdles, add a little more flour.

  8. Put the batter into 10 muffin cases.

  9. Bake for 22-25 minutes, or until a skewer comes out clean.

  10. Grate extra lime zest on top!

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