RASPBERRY AND ELDERFLOWER CUPCAKES

This recipe comes from the lovely book shown above ‘RED VELVET CHOCOLATE HEARTACHE’.

It was used by Antonia, one of the gorgeous women who came to our Jambo Workshop back in November. She stuck to the recipe, unlike my good self!

The resulting cakes were delicious and there have been requests from my yoga folk for the recipe, so here it comes;

RASPBERRY AND ELDERFLOWER CUPCAKES.

Makes 12

2 medium free-range eggs 
140gms caster sugar
200gms finely grated courgette
3tblsp elderflower cordial
80gms rice flour
120gms ground almonds
2tspn baking powder
1/4tspn salt
120gms raspberries

METHOD

1. Preheat oven 180C/350F/gas mark 4 and line a muffin tray with paper cases.
2. Whisk eggs and sugar together until pale and quadrupled in volume.
3. Add courgette and elderflower cordial and whisk again.
4. Mix in flour, ground almonds, baking powder and salt.
5. Gently fold in raspberries.
6. Spoon the mixture into the cupcake cases and fill 4/5ths of each case.
7. Bake for 25 minutes until risen and cooked. They may well be flat on top and that’s fine.

Now as we were serving them part way through a busy yoga workshop Antonia and I made an executive decision to not ice them. It was frenetic enough without smearing pink sugar icing everywhere! So use your own disgression about the finishing touches. They were completely gorgeous without.

In order to illustrate this particular post I obviously had to bake these little treasures myself and snap pictures along the way! In doing this I, of course, messed about with the ingredients. There were several reasons for this; 

1. I did not have all that was needed in its true form.
2. I don’t like using sugar, particularly the white variety.
3. I simply can’t leave a good recipe alone.

With that in mind I did the following;
1. I substituted the caster sugar with coconut palm sugar.
2. I had to grind brown rice in my coffee grinder as I had no actual rice flour…it worked.
3. I had to grind almonds as above as I had no ready-ground almonds.
4. I used frozen raspberries.
5. I also realised that I do not own a muffin baking tray, a fact that surprised me! Hence the interesting shapes of my muffins after baking!! Taste was in no way compromised…

The muffins that resulted were great but the egg and coconut palm sugar mix did not quite froth up as sugar and eggs would have. Other than that, we enjoyed a lovely afternoon tea on Sunday with my muffin variations!


There you have it…a lovely muffin recipe with a few variations!

Many thanks to Antonia, who got up very early one working day to make 36 muffins and some raw chocolate delights which feature in a much earlier blog post. 

Thank you also to all the wonderful people who came along to our Forrest Yoga afternoon and gave it their all, in spite of not really knowing what they were getting themselves into! You were great. 

And may we all walk in beauty..Aho! 

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