Mason Cash on Facebook Mason Cash on Twitter Mason Cash on Pinterest Mason Cash on Youtube Mason Cash on Instagram Mason Cash Blog
 

Low Sugar Cupcakes

This recipe makes 12 cupcakes

Ingredients

  • 125g white spelt flour
  • 1 teaspoon baking powder
  • 125g unsalted butter
  • 2 large eggs
  • 125ml rice malt syrup
  • 2-3 tablespoons milk

For the topping

  • 300ml double cream
  • Sugar free jam of preferred flavour
  • 100g Blackberries or preferred berries

Step 1

Preheat oven to 180°C.

Step 2

Mix all of the dry ingredients together in a bowl.

Step 3

Cream the butter until smooth in a large mixing bowl.

Step 4

Add a tablespoon of the dry mixture and 1 egg. Whisk to incorporate.

Step 5

Add a further tablespoon of the dry mixture and the remaining egg and continue whisking.

Step 6

Add the remainder of the dry ingredients, the rice malt syrup and the milk and fold together until combined.

Step 7

Spoon the mixture into prepared baking cases, filling approximately halfway.

Step 8

Bake in the oven for approximately 20 minutes or until they are risen and golden-brown.

Step 9

Once cooked, remove from the oven and leave to cool on a wire rack.

Step 10 (For the topping)

Whisk the double cream to form soft peaks.

Step 11

Apply to cooled cakes and decorate with berries as desired