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Inspired by a Christmas ‘The Caker’ gift, these little lemon and plum beauties are a summery diversion from the not-so-summery weather!  

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Ingredients:

Cakes
    • 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

 

Icing
  • Raglan Coconut Yoghurt (natural or blackcurrant & vanilla)
  • Lemon juice (from lemon above)
  • Icing sugar
  • Freeze-dried plums

 

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Method:

    1. Preheat oven to 180C
    2. Measure out flour, baking powder, salt and sugar into a large bowl.
    3. Combine oil, egg, syrup, lemon and sugar in a separate bowl. Remember to save some lemon juice for the icing!
    4. 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.
    5. Divide mixture into 12 cupcake moulds or cases, smooth the tops with a wet spoon, then press in the sliced plums.
    6. Bake for 25 minutes or until the tops start to brown and a toothpick comes out clean.
    7. Leave to completely cool.
    8. 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.
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