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:
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zest of 2 limes
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3 tbsp oat milk
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3 tbsp lime juice
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150g dairy free spread
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170g golden caster sugar
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6 tbsp aquafaba (chickpea liquid)
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150g gluten free-self raising flour
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1 tsp baking powder
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1 tsp xanthum gum
Method:
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Preheat oven to 160 degrees C, gas mark 3.
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Grate the lime.
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Add the milk and juice together and set aside
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in an electric mixer beat together the dairy free spread and sugar.
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Add in 3 tbsp of aquafaba at a time.
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Keep beating until it is fully combined.
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Sift in the flours and mix well (N.B) if the mixture curdles, add a little more flour.
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Put the batter into 10 muffin cases.
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Bake for 22-25 minutes, or until a skewer comes out clean.
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Grate extra lime zest on top!