Inspired by a Christmas ‘The Caker’ gift, these little lemon and plum beauties are a summery diversion from the not-so-summery weather! This recipe makes 12.
1 1/4c Buckwheat Flour
1 1/4c Breadfruit Flour (I used Maiden South Pacific)
1 Lemon (rind and juice)
2 1/2 tsp Baking powder
4 tbsp Rice syrup
4 tbsp Organic raw sugar
1c Raglan Coconut Yoghurt (natural)
1 Free range egg
1/2c Organic sunflower oil
Sliced fresh plums
Pinch of salt
Raglan Coconut Yoghurt (natural or blackcurrant & vanilla)
Lemon juice (from lemon above)
Preheat oven to 180C
Measure out flour, baking powder, salt and sugar into a large bowl.
Combine oil, egg, syrup, lemon and sugar in a separate bowl. Remember to save some lemon juice for the icing!
Add RCY and wet ingredients to the dry ingredients in the large bowl. Combine with a wooden spoon until only just mixed. The batter should be light, fluffy and airy.
Divide mixture into 12 cupcake moulds or cases, smooth the tops with a wet spoon, then press in the sliced plums.
Bake for 25 minutes or until the tops start to brown and a toothpick comes out clean.
Leave to completely cool.
Make the icing how you like it! I used a combination of RCY natural and blackcurrant, sweetened with a little icing sugar – you can add more or less depending on your taste. I then drizzled a second icing, made from icing sugar, freeze dried plum and lemon juice, and sprinkled more plum pieces to decorate.