‘Mascarpone produces great results in baking as an alternative to butter. Did you know that 100g of Mascarpone has around 435 calories as opposed to 717 calories for every 100g of butter.
For this recipe, I like to use the soft brown sugar that has 1/3 of its calories reduced with stevia incorporated into the sugar crystals, therefore giving the same texture and level of sweetness. However they work just as well with regular sugar.
This is the easiest and quickest all-in-one recipe and you will have fresh cupcakes in half an hour from start to finish, ideal for Sunday tea time using most probably things already in the kitchen store cupboard.’
For the quick all-in-one crumbly almond cupcakes, you will need:
[This recipe makes 12 regular size/medium cupcakes]
50g brown sugar
125g self raising flour
125g ground almonds
1 teaspoon baking powder
4 tablespoons milk
1 tablespoon honey or agave
the seeds of 1/2 pod vanilla
a pinch of salt
- Optional: 1/4 of a cherry or an almond to top the cupcakes
- Cooking Spray, paper cases and a muffin tin
- Electric mixer [I use hand held for this recipe]
Preheat the oven to 170C.
Simply place all the ingredients in a large bowl and use an electric mixer to combine the ingredients together until you have a consistent soft and smooth paste. Once your mixture appears even, stop beating and use a spoon to fill the paper cases. Top with half a cherry and bake in a preheated for 25 minutes.
As soon as you mix them, test for a dropping consistency. Add water, a tablespoon at a time to achieve a dropping consistency if necessary and immediately fill up the papercases. Place in a hot preheated oven with as little delay as possible.
For gluten free cupcakes use a ready made gluten free self-raising flour mix
For a lactose free diet use a plant-based milk
For a vegan recipe, use a plant based milk and replace the eggs with 4 tablespoons of linseed ground with 12 tablespoons of water and use agave instead of honey