So today I’m bringing you.. another cupcake recipe! Cupcakes are one of my favourite sweet treats to create and were actually one of the first things that I learned to bake on my own. I had this one particular recipe that I would make over and over again. They were really simple, vanilla cupcakes.. but were SO delicious and the recipe was pretty foolproof and worked every time! I then became slightly obsessed with the decorating part of things and would spend ages frosting and garnishing these cakes with those sugared roses and petals. I think my boyfriend loved this stage in my life, as it meant there was always freshly baked cupcakes on hand whenever he came round. In fact, not much has changed since then really.. there’s still always a selection of cakes and sweet treats in containers on the kitchen side.
These ones however, have a slightly different spin on them, with hints of green tea flavours running through the sponge mixture and a lemony drizzle sauce. I’ve then topped them off with a deliciously light and sweet whipped coconut cream (aka the best edition to any cake ever!). Of course I’ve garnished them, with some pretty pink rose petals too- by no means essential, but it wouldn’t really be one of my cakes without them now would it? Haha. For some reason I’m just obsessed with decorating everything with rose petals! It started off with just cakes, chocolates and various other sweet treats, but I’ve now branched out to adding them into curries and salad dishes also! So apologies if you’re getting sick of the sight of the things by now!
This recipe was actually one of the ones that I made in collaboration with the lovely people at Indigo Herbs; where you can choose from a whole host of incredible, nutritious ingredients, teas and other foodie products. These cakes are perfect now that we’re coming into the summer months, as the fresh flavours of the lemon and coconut cream topping are really light and fruity, with just the right amount of sweetness for an indulgent afternoon treat. However, not so rich and sickly like that feeling when you’ve devoted a huge slice of chocolate cake- which might I add, is absolutely okay too, just sometimes I fancy something with a little more zingy fruity flavour to it!
These cupcakes are actually vegan and completely gluten free as well. In place of eggs, I’ve actually opted for flax eggs; which Is simple milled flaxseed combined with water and left to set so that it forms a gelatinous texture. For the gluten free flour, here I’ve chosen to use brown rice flour, which is probably my favourite and most commonly used flour in baking. I just really love the texture that it produces and find that it doesn’t leave the cakes feeling too heavy or dense, as some flours have done in the past. If you do give these little cakes a go at home, I really hope that you love them!
These would be ideal to serve at a summer party or simply if you just wanted to treat a few friends to an afternoon tea and cakes. Eating outside, in the garden is something that I absolutely love to do during the Summer months and find it so relaxing. During the Winter, I tend to spend a lot more time eating in front of my laptop screen or watching something on TV and I think that it’s so important to take this time to switch off from technology sometimes and just enjoy the food and company. In this case, you could do that over a spot of cake!
- 1 1/3 cup brown rice flour
- 2/3 cup coconut sugar
- 4 tbsp coconut oil
- 1 tsp vanilla bean powder
- 2 tbsp ground flaxseed mixed with 5 tbsp water Salt
- 1 tsp baking powder
- 1/3 tsp bicarb
- 4 tbsp of brewed Indigo Herbs Sencha Green Tea
- Juice from half a lemon
- 1 tbsp maple syrup
- 4 heaped tbsp coconut cream
- 1 1/2 tsp vanilla bean powder
- 1 tsp maple syrup
- Preheat your oven to 180c and line a cupcake tray with paper cases.
- In a food processor, cream together the coconut oil and sugar until well mixed. Once you’ve mixed your water and flaxseed, you want to allow this to sit or 10 minutes and thicken slightly. Then add this into the food processor and blend with the sugar and oil mixture.
- Now you can add in all of the dry ingredients and continue to blend everything together. Gradually, pour in each spoonful of the green tea and mix until you’re left with a nice smooth batter. Distribute the cupcake batter into each of the cases and bake them in the oven for 15-20 minutes or until a cake tester/toothpick will come out clean when pierced into the cake.
- Whilst the cakes are cooking, you can make the coconut whipped icing. In a bowl, mix together your coconut cream, maple syrup and vanilla powder and pop this into the freezer for around 30 minutes to thicken.
- transfer these onto a write wrack and make sure that you allow them to cool completely before decorating.
- to make the lemon drizzle glaze, squeeze the juice from half a fresh lemon and mix this with the maple syrup. Pierce a hole in the top of each of the cakes and pour the lemon sauce over each of them.
- Top each of your cakes with a generous portion of the coconut frosting and garnish with some lemon zest and desiccated coconut.