In true "bake-off" style, I'm starting with cupcakes!
Well...... kind of cupcakes.
You see, I'm not one to make the very decorative type just for everyday eating. My whole aim in cooking and sharing recipes is that they are practical everyday recipes that we will ACTUALLY cook, not just look at to see how pretty they are!
How pretty is this cupcake that was made for us at a wedding recently! So sweet of the bride and groom to include us in their cupcake tower :D
Vanilla Cupcakes with Raspberry Filling
To make 12 cupcakes you'll need:
1 1/2 cups wholemeal flour
1 1/2 teaspoons baking powder
1/2 cup sugar
1 teaspoon ground flax seeds mixed with 1 Tablespoon water
1 teaspoon apple cider vinegar
1 cup plant milk of choice
1/4 cup applesauce
1 teaspoon cinnamon
2 teaspoons vanilla
1 cup raspberries
2 Tablespoons agave nectar
Whisk the flax seeds with the water and set aside in the fridge.
In a large mixing bowl combine the flour, baking powder, cinnamon and sugar.
In a measuring jug combing the milk and apple cider vinegar. Briskly whisk and the milk will thicken and start to separate.
Make a well in the center of the dry ingredients and pour in the applesauce, vanilla and milk mixture.
Stir until just combined. Do not over mix.
Pour spoonfuls of mixture into a muffin pan - either lightly oil sprayed or lined with cases.
Bake in a preheated 180C oven for 25minutes or until cooked through as oven times can vary.
Allow cupcakes to cool and then make the filling.
In a food processor combine the raspberries and agave. Mix until a smooth 'sauce' in made.
Pour the sauce into a piping bag and poke the end of the piping bag into the cupcakes, squeeze the bag to fill the inside of the cake with raspberry sauce.