Soft and light crumbed cupcakes with a creamy topping.
First, mix the linseed with the water in a glass to make your flax egg. Mix well and set aside.
Stir the tablespoon of apple cider vinegar into the milk for a few seconds and set aside (this will be your buttermilk substitute).
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the vanilla and the red food colouring to your flax egg and add to the creamed mixture.
Sieve flour, cocoa powder and bicarbonate of soda into the bowl, add the salt, then gently fold everything together.
When your batter looks combined, add the 2 teaspoons of apple cider vinegar and lightly mix in.
Spoon the batter into 12 cupcake/muffin cases or a pre-prepared tray. Bake at Gas Mark 4 (350f / 180c) for 15-20 minutes. The cupcakes are ready when a skewer inserted into the centre comes out clean.
Transfer the cupcakes to a wire rack to cool, whilst you prepare the topping.
Beat the butter and cream cheese together, then sieve the icing sugar in. Ensure it is fully combined.
When your cupcakes are cool, pipe or dollop the frosting on top. If you want a few crumbs on top for decoration, slice a dome or 2 off the biggest risen cupcakes first, then crumble and sprinkle.
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