publication date: Jul 2, 2019
These are a stunning summer season cupcake – Elderflower is an ideal summer season flavour and a pleasant change from chocolate. The syrup provides them a stunning golden color and they’re candy sufficient to eat with out icing. You may get Elderflower syrup from massive supermarkets.
Free From: Dairy, Eggs, Nuts, Soya
Prep Time: 15 minutes
Cooking Time: 15-17 minutes
Preheat oven to 170°C 340°F
3/four cup Non Dairy Milk (Koko Coconut Milk is nice right here!)
1 1/2 cups self-raising flour
1/four cup caster sugar
1/Three cup Elderflower Syrup, plus Three tbsp which you retain to drizzle after they’re baked
1/Three cup melted non-dairy margarine or plain vegetable oil
1 tsp vanilla
2 tsp apple cider vinegar
1 tsp baking soda
1 tsp baking powder
Preheat oven to 375°F, 170°C, and line your cupcake tins
In a bowl combine the Non Dairy Milk and apple cider vinegar – go away to at least one aspect to curdle for 10 minutes
Soften the coconut oil within the microwave (about 20 seconds) or in a pan on the range and put aside
In a big bowl combine: flour, sugar, salt, bicarb of soda, baking powder, and mix
Add the melted oil, vanilla, elderflower syrup and non-dairy milk combination.
Mix however do not get carried away with mixing quite a bit.
Fill cupcake instances evenly and bake for about 15 minutes or till a toothpick comes out clear.
Drizzle with the extra Three tbs of Elderflower syrup
Cool within the pan for five minutes, then transfer to a wire rack to complete cooling.
You may high with buttercream, or go away plain as you like.