Raspberry & Elderflower Cupcakes

This is my 1st favourite from Harry Eastwood’s Red Velvet & Chocolate Heartache cookbook (p. 119).  I first made them for this year’s Biggest Morning Tea – an annual event we Lovely Library Ladies (as we call ourselves) put on for the staff at school.  They were a big hit … not the least because of the discussion they generated when people found out they were made using zucchini!  They were light and fluffy and utterly delicious.

Makes 12

Note: Harry Eastwood cautions that you don’t grate the vegetables until you are about to add them to the mixture as their texture changes once they are grated …
‘Most vegetables tend to lose their feathers once they are grated. They just get cold, wet and a bit grumpy’
(p. xxix).

2 medium free range eggs
140g caster sugar
200g zucchini – topped, tailed, peeled and finely grated (I use my fine Microplane grater)
3 tablespoons Elderflower cordial (I got mine from Ikea)
80g white rice flour
120g ground almonds
2 teaspoons baking powder
¼ teaspoon salt
120g fresh raspberries (+ 12 extra ones for the tops)

  1. Preheat oven to 180ºC/350ºF/gas mark 4.
    Line a 12 hole muffin tray with cupcake cases.
  2. Whisk the eggs and sugar in a large mixing bowl for 5 minutes – until pale and quadrupled in volume.
  3. Add the grated zucchini adn the elderflower cordial.  Whisk again.
  4. Mix in the flour, ground almonds, baking powder and salt until they are well introduced.
  5. Gently fold in the raspberries – taking care not to crush them too much.
  6. Spoon the mixture into cupcake cases – aiming for it to come four fifths of the way up each case.
  7. Bake for 25 minutes until risen and cooked.
    It is normal for them to be flat on top and not dome shaped. (Note: a testing skewer may not come out clean because the veg keeps them so moist – don’t be tempted to keep then in as it will overcook them).

  8. Cool in the tin for 15 minutes before removing.
  9. When cool, ice and decorate with a raspberry (if you want).

Icing

140g icing sugar
3 tablespoons Elderflower cordial
a little pink food colouring

Sieve the icing sugar into a small mixing bowl.
Add the Elderflower cordial and mix it in with a fork until it forms a loose white icing.
If using colouring, add a little at a time until you get the colour you want.

A xo

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This entry was posted in Baked Goodies, Cupcakes, Dairy Free, Fructan/Fructose Free, Gluten Free, Vegetarian. Bookmark the permalink.

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