Allergy Mums / Support for families with allergies

publication date: Mar 11, 2014

Basic Agave Nectar Cupcakes – Reflux Friendly

 

Agave nectar is softer on the tummy than sugar. Molly’s reflux is very sugar sensitive and if we over -do it she suffers for weeks. It literally takes 2 months to recover and get back to our version of normal. Now telling a child that they can’t have a cake or a cookie for two months is doable but no fun for anyone. This recipe is our life saver. An agave cupcake every few days keeps her head from exploding...

Agave (like syrup) burns more easily than granulated sugar so a lower temperature is needed. Keep an eye on them so you don’t have burnt cupcakes {that’s the voice of experience you hear booming in the background}. To make things more interesting I add food dye to half of the mixture when doing variations. That way Molly doesn't feel like she's getting only ONE type of cupcake (oh the horror). Bear in mind that the agave nectar makes a 'golden' rather than 'white' cupcake so you don't get the same sort of contrast if you add in food dye to part of the mixture. However, it does make it more fun. Oh and I don't use almond extract as we try to avoid nuts (so she can take to school). I just up the vanilla.

Oh...and if you like flapjacks you can replace the syrup with agave nectar too. You need to throw in an extra handful of oats and the nectar is more runny that golden syrup.  Flapjacks are so sugar heavey that I cut them up very very small....

Ingredients

2/3rd cup Rice Dream

½ tsp apple cider vinegar

2/3 cup light agave nectar

1/3 cup veg oil

1 ½ tsp vanilla extract

½ tsp almond extract

1 1/3rd cups plain flour

3/4 tsp baking powder

½ tsp baking soda

¼ tsp salt

Method

Preheat oven to 325 F, and line your muffin tin.

Mix the milk and cider vinegar in a large bowl; allow to sit for a few minutes to curdle

Beat in agave, oil, vanilla and almond extract

Sift in the flour, baking powder, baking soda and salt. Mix til smooth

Fill liners 2/3rd full

Bake for between 18-22 minutes or until a toothpick inserted comes out clean. These are easy to over bake so keep an eye on them. The cupcakes need to cool for at least an hour before decorating – to settle down, and develop the flavour.

 

 

Variations:

Lemon

Add 1 tbs lemon zest and 1 tsp lemon extract

Strawberry

Add 2 tbs dried strawberries, plus a 5 stress strawberries cut up small. Divide the mix in two, add red food colouring to half the mix. Put the red in first, add a couple of bits of strawberry per cupcake and top with the plain mixture. Don’t put the red on top as you won’t be able to see how ‘golden’ they are when baking.

Chocolate

Use 1 cup flour and sift in 1/3 cup cocoa. Add 1 tsp chocolate essence to give it a boost. The chocolate cupcakes can take dark agave nectar.

Pecan

 

Add ¼ cup finely chopped pecans.

Blueberry

Divide the batter in two; add blue food dye to one half. Put the blue batter in first; add a couple of blueberries and top with the plain batter. Go crazy and swirl with the handle of a spoon if you want a mixed up look rather than layered.


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