We felt like something light, fluffy and delicious. So into the kitchen to experiment with Rose and Pistachio. Molly had a couple of birthday party invites so I always make cupcakes so she can take one with her. That's one of the hard things about allergies - the missing out at parties. Luckily as she's gotten older, not being able to eat the actual birthday cake has become less of an issue for her. You can make these nut free by not adding in the Pistachio Nuts - you still get a lovely sponge with a delicate flavour.
This recipe makes a really lovely, delicate cupcake. We like them plain as the less sugar the better for Molly's reflux. I did decorate them for Molly to take to the birthday parties...shame she tipped the cupcake holder upside on the way there! A wonderful Mumming growling moment as the buttercream smushed up against the top of the holder. Ho Hum....
Free From: Dairy, Egg, Soya
Contains: Nuts, Gluten
Prep time: 20 minutes
Cooking time: 15-20 minutes
1 1/2 cups self raising flour
1 cup caster sugar (use granulated if you don't have caster)
3 tbsp rose water
1 tsp apple cider vinegar
1 tsp baking soda
6 tbsp melted non-dairy margarine (I use Pure Sunflower)
1 cup non-dairy milk (I use Koko Coconut Milk with added Calcium - we are soya free here too!)
1/3 cup smashed up Pistachio Nuts
Preheat your oven to 170°C or 350°F
Line your muffin tin with muffin cases
De-shell your Pistachio nuts and put them in a clear plastic sandwich bag...now grab a rolling pin and bash 'em until they are small pieces but not dust!
This is a really simple sponge - mix the flour and sugar together so it's well combined.
Add in the melted margarine, vanilla, baking soda and cider vinegar - give it a quick stir.
Put the Rose Water into a 1 cup measuring cup, and top up with the non-Dairy milk. Add in the non-dairy milk and Rose Water mixture and stir to combine - don't over mix it.
The batter will be quite runny - don't worry - that's why you get a light sponge.
Gently stir in the Pistachio Nuts with a wooden spoon.
Fill the muffin cases up 2/3rd of the way and bake for 15 minutes or so. Test with a toothpick to make sure they are done. Rest in the tin for 10 minutes, then onto a wire rack.
You can leave them plain as they are lovely that way, or do a vegan buttercream recipe and add in a couple of tablespoons of Rose Water and decorate with a few chopped up Pistachio nuts.
Here's the basic buttercream recipe, just reduce the milk by two tablespoons and add in the Rose Water:
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