Easter Baking: Organix’s Chick Cupcakes
Your little ones will love decorating these simple and delicious #NoJunk Easter cupcakes from Organix
Makes approx. 12 cupcakes
Prep Time: 30+ mins
Cooking Time: 10-30 mins
Age suitability: for all the family, toddlers from 12mths+
Suitable for vegetarians
Ingredients
Cup cake:
125g butter or coconut oil
60mls maple syrup
60mls mango puree (use one ripe mango to make this)
One tsp vanilla extract
Two eggs
150g self raising flour (or a gluten free alternative)
Frosting:
Six tbsps mango puree
One 400g tin coconut milk
One tsp vanilla extract (optional)
Decorations:
Currants/raisins for eyes
Dried apricots for beak
Flaked almonds for wings
Desiccated coconut for feathers
Method
Cupcakes:
1. Firstly, make your puree. Take the flesh from the mango and blend until smooth with a hand blender or food processor.
2. Preheat oven to 180°C, 160°C fan, Gas Mark 6. Place 12 paper cupcake cases into a cupcake tin.
3. Beat the butter / coconut oil with the maple syrup until soft. Add the mango puree and vanilla extract with one tbsp of the flour and beat in. (You can use an electric cake mixer with the paddle attachment if you have one, or do it by hand in a large bowl with a wooden spoon.)
4. Add the eggs one at a time along with one tbsp of the flour and beat in thoroughly. (If the mixture is too wet, it will split; the flour prevents this)
5. Sift the rest of the flour in gradually and fold lightly into the mixture using a metal spoon. You want to keep as much air as possible ...
Source:
littlelondonmagazine
URL:
http://www.littlelondonmagazine.co.uk/
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