Molly was diagnosed with an allergy to egg and dairy almost a year ago. After a recent visit to the allergy clinic we were happily advised to try egg cooked into something as part of food testing. That spelled cake for us. Hurrah! I haven’t gone to any lengths to create allergy friendly cakes for Molly so, apart from a small taster of what turned out to be a pretty horrible birthday cake back in October last year, these Buried Berry Cupcakes were Molly’s first real experience of yummy cake. And she absolutely loved them.
This is a bog-standard vanilla cup cake recipe with the addition of a desiccated coconut and a raspberry on top. We called them ‘Buried Berry’ because the raspberry sank during the cooking and became engulfed by cake – a happy accident that deserved it’s own cake-naming ceremony in front the fire that evening.
This recipe makes between 12-18 depending on how big your cup cake casings are. The quickest and simplest way to make them is to bung all the ingredients in a bowl and whisk thoroughly for a few minutes. After light and fluffy success of the red velvet cupcakes last month, I have whole heartedly embraced the Hummingbird Bakery method which involves mixing thoroughly in stages and produces lovely feather-light cupcakes.
- 225g of dairy free spread (or unsalted, softened butter if dairy isn’t an issue)
- 225g caster sugar
- 4 eggs
- 1 teaspoon vanilla essence
- 225g self raising flour
- 1tsp baking powder
- raspberries for popping on top
- desiccated coconut for sprinkling.
- Pre-heat oven to 175 degrees celcius and place 12-18 cupcake cases in muffin tins
- Cream the butter and sugar til pale and fluffy (4-5 minutes with electric hand whisker or mixer)
- Add one egg at a time, whisking thoroughly as you go (at least a few minutes each)
- Add vanilla essence and mix to combine
- Fold in sifted flour and baking powder. Combine thoroughly but don’t overwork to keep the mixture light and fluffy
- Spoon the mixture into cupcakes, no more than 2/3 full, sprinkle with coconut and pop a raspberry on top and bake for 20mins or until cake springs back when touched lightly
- When done, leave to cool slightly then remove cupcakes and cool on a wire rack.