Cupcake
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125ml Vitasoy Ricemilk Original
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100g gluten free, self-raising flour
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40g (1/3 cup) rice flour
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2 tsp gluten free baking powder
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30g (1/3 cup) almond meal or hazelnut meal
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2 tbsp psyllium husks
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150g (3/4 cup) caster sugar
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150g dairy free, reduced fat spread
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2 tsp vanilla extract
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3 x 60g eggs
Rose icing
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1 tbsp Vitasoy Ricemilk Original
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375g (3 cups) pure icing sugar, sifted
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75g dairy free reduced fat spread
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1 tsp rose water
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1/2 tsp lemon juice
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1 tiny drop of pink food colouring
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Rose petals or silver balls, for decorating
Step 1
Preheat oven to 180°C (160°C fan forced). Line 12 x 1/2 cup muffin pans with cupcake cases.
Step 2
Sift flours and baking powder into a bowl. Mix in almond meal, psyllium husks and caster sugar. Add the spread or butter, vanilla extract, eggs and Vitasoy Ricemilk.
Step 3
Use electric beaters on low speed, then increase to high and beat mixture until light and creamy.
Step 4
Fill 2/3 of cupcake cases with mixture. Bake for 20 - 22 minutes or until firm and golden. Stand for 5 minutes, remove and allow to cool completely before icing and decorating.
For the icing
Combine icing sugar, spread and Vitasoy Ricemilk in a bowl and beat with electric beaters on low speed, then increase to high until icing is light and fluffy. Add rose water, lemon juice and colouring. Beat well.
