Monday, October 8, 2012

Vanilla Cupcakes with Marmalade and Almond Topping.


Last week I was on night shift at work and I made these delightful little cakes to share with my coworkers. They were light and fluffy and went so quickly that I made some more the next night for all those that missed out on the first batch.

Work was fun. I worked with some lovely people and during a quiet moment we went ghost hunting around the spooky corridors of the hospital. We freaked ourselves out. It was hilarious.

Time: Ten minutes prep and 30 minutes to cook.
Serves: 18.

Ingredients:

  • 1.25 cups of vegan butter, like nuttelex.
  • 1.25 cups of raw caster sugar.
  • 1.25 cups of self-raising flour.
  • 2 level teaspoons of baking powder.
  • 4 teaspoons of egg replacer. I used No Egg. Follow the instructions on the box to make it. You may have to mix it with 4 Tablespoons of water.
  • 1 tsp of vanilla.
  • Half a cup of chopped almonds.
  • Half a cup of marmalade. 
Method:

Pre-heat the oven to 175C/ 350F. 

Place all of the ingredients except the marmalade and almonds in a bowl and blend with a  hand blender.

Place 18 patty pans in a muffin tray. Scoop a heaped tablespoon into each one. 

Place the trays in the oven and cook for half an hour or until golden brown. You should be able to stick a skewer in them and have it come out clean. Place the cupcakes on a wire cooling rack. 

Place the marmalade and almonds in a saucepan and bring to the boil. 
Take off the heat and place a little on each cake. Allow to cool. 


Gobble these babies up. 

2 comments:

  1. These sound great! I'm not that big on cupcakes with more frosting than actual cake, so these look perfect. I've got orange rinds soaking for marmalade right now too, so I'll definitely keep your recipe in mind!

    ReplyDelete