A cupcake platter (Gluten free and Vegan option also) comprising of Apple and cardamom cupcake, Apple and cinnamon cupcake, Blueberry cupcake, Cashew and ginger cupcake, Chocolate and orange cupcake, Chocolate and Pears cupcake, Chocolate and peanut and raisins cupcake, Coconut and cardamom cupcake, Cranberry cupcake, Lemon cupcake, Orange cupcake, Pears and cinnamon cupcake. Enjoy the platter of cupcakes!!!
This cupcake platter can be made with plain flour and gluten free flour. There is Vegan option also – 1 tablespoon of ground flaxseed and 3 tablespoons of water to replace 1 egg or else use the Egg replacer as per the pack instructions ( link in Recommended products.)
2 medium eggs ( Vegan option - 1 tablespoon of ground flaxseed and 3 tablespoons of water to replace 1 egg.)
¾ cup (150g) sugar
⅓ cup + 2 teaspoons (90ml) Vegetable oil
Top up ingredients:
12 grams pears cut into small pieces (or grated)
12 grams apple cut into small pieces (or grated)
handful of peanuts and raisins
dried sweetened cranberries
blueberries
cashew nuts
zest of half a lemon use zest of whole one lemon if its small
zest of one orange
1 teaspoon dessicated coconut
crushed cardamom seeds.
1/8 teaspoon cocoa powder for each chocolate flavoured cupcake
1/8 teaspoon cinnamon powder for each cinnamon flavoured cupcake Make it 1/4 teaspoon if you like cinnamon
1/4 teaspoon ginger powder
Instructions
Pre-heat oven to 200C/180C fan. Prepare 12 silicone cupcake moulds. Alternatively use a 12 cupcake tray with cases.
Prepare the ingredients listed under Top up ingredients as in picture below.
Combine all the listed Base cupcake ingredients(self raising flour, baking powder, salt, sugar, oil, eggs) until just combined. Do not over mix as it will result in a dense cupcake.
Divide the mixture into the prepared cupcake cases till it's half filled.
Add the ingredients listed under Top up ingredients to the half filled cupcake mixture as in the picture below. While adding cinnamon, mix cinnamon first and then add pears/apple and mix well again. Use a skewer to mix.
If required top up the cupcake mixture in the cases.The mixture should not be more than 3/4th of the case.
Bake for 22 - 28 mins until a skewer inserted into the middle of each cup cake comes out clean. Un mould from the silicone cases and leave to cool completely on a wire rack.
I used store bought Betty Crocker Vanilla Buttercream Style Icing. The cupcakes taste good without icing also.
Apple and cardamom cupcake
Apple and cinnamon cupcake
Blueberry cupcake
Cashew and ginger cupcake
Chocolate and orange cupcake
Chocolate and Pears cupcake
Chocolate and peanuts and raisin cupcake
Coconut and cardamom cupcake
Cranberry cupcake
Lemon cupcake
Orange cupcake
Pears and cinnamon cupcake
Enjoy the platter of cupcakes!!!
Notes
To make self-rising flour - Add 2 teaspoons of baking powder for each 150g / 6oz / 1cup plain flour. Add the flour and baking powder into a bowl and whisk well.
The cupcakes taste better after a couple of hours.
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