It is National Cupcake Week. We will feature cupcake recipes throughout this week.
1/2 tsp gluten-free baking powder
25g cocoa powder
100g ground almonds
50g cold pressed rapeseed oil
100g Sweet Freedom Natural Syrup
3 medium free range eggs
For the icing (optional)
125g low fat cream cheese
1 tbsp cocoa powder
1 tbsp Sweet Freedom Natural Syrup
Fresh fruit to decorate such as raspberries or strawberries
Preheat the oven to 170°C/325°F/Gas mark 3. Place 12 medium sized paper cases into a bun tin.
Sift the baking powder and cocoa into a large bowl.
Add the almonds and mix well.
In another bowl, whisk together the oil, Sweet Freedom and eggs.
Pour the wet ingredients into the dry and stir together until completely combined.
Spoon the mixture into the paper cases, about halfway up each one.
Bake for 20 minutes. Remove from the oven and place on a cooling rack and leave to cool.
In a small bowl, beat together the icing ingredients then spoon a little onto each cake.
Decorate with fresh fruit and serve. If any cupcakes left over store in the fridge due to cream cheese topping.
*Recipe courtesy of Joy Skipper (Nutritionist and Masterchef semi-finalist)
SWEET FREEDOM is available nationwide – RSP £2.99 for a 300ml bottle:
· All large Tesco stores (free from or sugar aisle) plus http://www.tesco.com
· Holland & Barrett
· Whole Foods Market (Kensington and London)
· Planet Organic
· All quality health food stores, delis and farm shops nationwide
· Available to purchase online at www.sweetfreedom.co.uk