‘Margarine produces great results in baking as an alternative to butter.
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]
100g Stork Margarine [tub]
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
Stork Margarine is imported, distributed and marketed by M&Z (Marketing) Ltd and is available in all leading supermarkets and stores.
Other recipes using Stork Margarine:
Photos: Stefan Stafrace