Spelt cupcakes (a slightly healthier version then your traditional cupcake)

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I saw this cute little cupcake set at the grocery store and I couldn’t resist.  My daughter grabbed them straight away and started asking “can we make cupcakes?”  This went on for hours…

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So I started thinking how I could possibly ‘healthify’ them and this is what I came up with.

You’ll need:-

Cake ingredients

125g butter at room temperature (non salted, preferably made in the tmx, using additive free cream)

170g buttermilk (left over from making your butter).  Any milk will work however.

80g rapadura sugar

290g plain spelt flour

20g baking powder (gluten free if you prefer)

2 eggs (preferably free range)

1/2 teaspoon vanilla bean paste

Icing

300g raw sugar

40g soft butter

Boiling water

Here’s what you do:-

Preheat oven to 180 degrees celsius.

Put the rapadura sugar into the tmx bowl and blitz on speed 9 for 5 seconds.

Put the butterfly into the tmx.  Add butter (make sure its soft), eggs, vanilla paste and buttermilk.  Beat on speed 4, 5 seconds.

Add spelt flour, baking powder and stir on speed 3 for only 2 seconds.  DO NOT overbeat your mixture! Take the butterfly out and mix the rest using your spatula.  Its important with muffins to only mix the ingredients until just combined.  *You could also make raspberry or blueberry muffins by adding a handful of frozen berries and mix this through the mixture by using your spatula.  No icing is required if making raspberry muffins which make them even healthier 🙂

Raspberry Spelt muffins

Fill each muffin case about 3/4 full and cook them for between 12-15 minutes.  They will spring back once cooked and be light brown.

Icing

Blitz the raw sugar on speed 9 for 1 minute.  You don’t want the sugar to be grainy.

Tip the now icing sugar into a bowl and mix in the butter (I find this easier then using the tmx)

Add enough boiling water until you make the icing to the right consistency.  Add only 1 tablespoon at a time.

My daughter wanted pink icing, so rather then using boiling water I used beetroot juice which worked perfectly.  You couldn’t taste it at all.  To make my beetroot juice I had previously made some baby food prior and kept the water but I promise to write a blog on home made food colours soon.

Once your cupcakes are cool, ice them and decorate as desired.  We used a small amount of coloured sugar which was additive free.

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Enjoy 🙂

2 thoughts on “Spelt cupcakes (a slightly healthier version then your traditional cupcake)

  1. Mmm these looks adorable! Love that they are healthified!

  2. […] Spelt cupcakes.  I have also put in a handful of frozen raspberries at the end and mix them through to make […]

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