The texture of these cakes is brilliant, just really lovely and crumbly. This rich texture is complemented beautifully with a vanilla glaze adorned with gorgeous little marshmallow flowers. While not officially gluten-free, spelt flour is easier to digest than regular flour and can be a great alternative to those who can be sensitive to gluten but are not celiac or have Crohn's disease. Made with light olive oil, rice milk and Natvia, these cupcakes do not have any saturated fat, dairy and are reduced in sugar. The sweet flowers made with sliced marshmallows and Smarties were first made by my mother for my 4th birthday party cake, courtesy from The Women's Weekly Birthday Cake Book. These a super fun to make and will be popular with all. Perfect for Mother's Day, a girly bridal shower or a homemade high tea - minus the food guilt!
Skinny spelt flower power cupcakes
- 1 1/4 cups of organic spelt flour
- 4 teaspoons of baking powder
- 4 tablespoons of rice milk
- 1 tablespoon of good-quality vanilla extract + 1 teaspoon
- 1 teaspoon of coconut essence + 1/2 teaspoon
- 4 tablespoons of light olive oil
- 2 whole eggs and 1 egg white
- 3 tablespoons of Natvia
- 3/4 cup of pure icing sugar
- 1 teaspoon of hot water
- pink and white marshmallows
- Sift the flour and baking powder into a bowl.
- In a seperate small bowl, mix together oil, vanilla, coconut essence and rice milk.
- With an electric mixer, beat the eggs together until fluffy (3 minutes should suffice).
- Add the sugar to the eggs and continue to mix for 5 minutes until frothy.
- Pour half the flour mix into the egg mixtures and lightly fold flour in.
- Add the rice and oil mixture and fold this in carefully.
- Add the remainder of the flour and lightly mix in until ingredients are combined.
- Divide the mixture between lined muffin tins (I made small cupcakes, which equated to 16 cupcakes).
- Bake in a moderate oven for 12 - 15 minutes until golden brown and slightly risen.
- Transfer to a wire rack.
To make flowers:
- Using a sharp knife, cut each marshmallow into four pieces lengthways.
- Dip each piece carefully in sprinkles and arrange into petals. Add a Smartie into the centre of the flower.
- Repeat until you have made enough for each cake.
- When putting these flowers on the cupcakes (after icing is on), carefully transfer onto the cake and lightly press Smartie into the cake to secure flower.
To make icing:
- Sift icing sugar into a small bowl, add water, vanilla and coconut essence.
- Mix together with a spoon until all is combined.
- It should be of a consistency that is thin enough to drizzle on the cakes but thick enough to stay on the cakes. Play around with this consistency to what suits you. If too thick, add a drop of water at a time until you have reached desired consistency. If too thin, sift in a tablespoon at a time of icing sugar until you have created the right icing mix.