These vegan cupcakes are easy to make. All you need is natural rose water. I also use Uncle Roy's rose water extract, which contains rose oil and sunflower oil. It gives more pronounced rose flavour, than just rose water. I normally use freshly ground spelt flour, but all-purpose flour is ok to use too.
Makes about 12 regular size cupcakes
Ingredients:
1/2 cup soy yogurt
2/3 cup rice milk
1/3 cup sunflower oil
1/2 cup agave nectar
1/2 tsp vanilla extract
2 tsp natural rose water
1 tsp rose water extract
1 cup whole spelt flour
1 cup white spelt flour
1/2 tsp baking soda
3/4 tsp baking powder
pinch of sea salt
Method:
Preheat oven to 170C and line your cupcake tray with paper cases.
In a large bowl, mix all the liquid ingredients. Put a fine sieve ot top of the bowl and sieve in the flours, soda, baking powder and salt.
Pour the mixture in the liners, and bake for 26-30 minutes (depending on the oven and the size of the cupcakes). Check with a wooden toothpick, placed in the middle of a cupcake, which should come out dry. I'd like to note that all ovens vary, so the aforementioned time and temperature are guidelines only.
These cupcakes were topped with the Soyatoo whippable soy cream, coloured with a pinch of beetrot powder and with a dash of rosewater added to it. I decorated them with some petals of the roses which grow in our garden.I didn't do anything to them, just rinsed with water. They're not supposed to be eaten.
Makes about 12 regular size cupcakes
Ingredients:
1/2 cup soy yogurt
2/3 cup rice milk
1/3 cup sunflower oil
1/2 cup agave nectar
1/2 tsp vanilla extract
2 tsp natural rose water
1 tsp rose water extract
1 cup whole spelt flour
1 cup white spelt flour
1/2 tsp baking soda
3/4 tsp baking powder
pinch of sea salt
Method:
Preheat oven to 170C and line your cupcake tray with paper cases.
In a large bowl, mix all the liquid ingredients. Put a fine sieve ot top of the bowl and sieve in the flours, soda, baking powder and salt.
Pour the mixture in the liners, and bake for 26-30 minutes (depending on the oven and the size of the cupcakes). Check with a wooden toothpick, placed in the middle of a cupcake, which should come out dry. I'd like to note that all ovens vary, so the aforementioned time and temperature are guidelines only.
These cupcakes were topped with the Soyatoo whippable soy cream, coloured with a pinch of beetrot powder and with a dash of rosewater added to it. I decorated them with some petals of the roses which grow in our garden.I didn't do anything to them, just rinsed with water. They're not supposed to be eaten.
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