Organic Light Brown Self Raising Flour

sKINNY HONEY CUPCAKES

Organic Light Brown Self Raising flour

They’re low fat and dairy free but still have a moist crumb and gentle honey tang. Made in a different way, these cup cakes use the whisked sponge method, plus Marriage’s Light Brown Self Raising flour for flavour (and extra health benefits).

Makes 12
Preparation: 20 minutes
Cooking: 25 minutes

  • 6 large free-range eggs, at room temperature
  • 2 tablespoons icy water
  • 125g caster sugar
  • 2 tablespoons of well-flavoured honey
  • 125g Marriage’s Organic Light Brown Self Raising flour
  • 1 teaspoon of fresh lemon juice or a few drops of vanilla or almond extract
  • A 12 hole muffin tray or deep-hole bun tray lined with paper muffin cases

Heat the oven to 160°C/325°F/Gas Mark 3.


Separate the eggs, putting the whites into one large mixing bowl and the yolks into another. Add the icy water to the yolks and whisk until combined, then add the sugar and honey.

Whisk on high speed using an electric whisk or mixer until the mixture is very light and mousse-like and the whisk leaves a thick ribbon-like trail when lifted from the bowl. This will take 4 to 5 minutes depending on your mixer.

Fold in the flour and the lemon juice or vanilla or almond extract.  Whisk the egg whites until they stand in stiff peaks then carefully fold into the yolk mixture until thoroughly combined, with no large blobs of egg white visible.  Spoon into the paper cases – in this instance the cases will be filled almost to the top. Bake in the heated oven for 22 to 25 minutes until a light golden brown and firm to the touch.  Remove the tray from the oven and leave the cup cakes to cool on a wire rack.

Toppings and Icings:

For a light, dairy-free icing: make a simple glace icing using sifted icing sugar and lemon juice, stirred together to make a smooth thick paste. 

For a low-fat  creamy topping: mix 200g low fat (or Light) cream cheese (choose a good quality one) with the zest of 1 large unwaxed lemon, 1 teaspoon lemon juice and a tablespoon honey.  When very smooth, spread this ‘cheesecake’ topping on to the cooled cupcakes.  Decorate with a little extra lemon zest then leave in a cool place to firm up before serving.

 

 

 

 

 

 

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