Recipe – The Crabapple Bakery Cupake cookbook Converted by – Nicola Fletcher (Vic) TM Consultant
400g Plain Flour
2 teaspoons Baking Powder
350g Raw Sugar
200g Extra Virgin Cold Pressed Coconut Oil or Nutlex
20g Vanilla Extract
250g Rice Milk
Pre-heat oven to 170 degrees
Line two 12-hole muffin trays with cupcake papers
Sift together plain flour and baking powder and set aside
Place Raw Sugar into TM Bowl chop for 7 seconds on speed 9.
Add Coconut Oil into TM Bowl chop for 10 seconds on speed 7.
Scrap down sides of bowl
Insert Butterfly and aerate mixture for 2 minutes on speed 3 with MC off to allow air into bowl.
Continue to mix on speed 3 with MC off to allow air into bowl and add 1 egg at a time in 20 second intevals then add the Vanilla Extract and mix for another 20 seconds.
Add a third of the plain flour and mix for 10 seconds on speed 3
Add half of the Milk and mix for 10 seconds on speed 3
Add another third of the plain flour and mix for 10 secs on speed 3
Add the remainder of the Milk and mix for 10 seconds on speed 3
Add the remainder of the plain flour and mix for 10 secs on speed 3 or thoroughly combined; Do not over mix as this will toughen the mixture.
Spoon into cupcake papers approx. three quarters full. Bake for 18-20 minutes or until a fine skewer comes out clean.
Remove cupcakes from the trays immediately and cool on a coolin rack for 30 minutes before frosting.