This is the simplest cupcake recipe ever. It is based on a recipe by the prolific Donna Hay but I have added almond meal and some lemon zest. The almond meal gives it a lovely crumb but they are still very soft and pillowy. I made these for my little girl’s 4th birthday party for the grown-ups. Needless to say, I saw many little hands stealing them. I didn’t ice them but just dusted them with icing sugar. A decadent cocoa/avocado/honey icing would make them next level delicious. You could easily use white spelt flour to make them low gluten.
1 cup plain flour
1/4 cup almond meal
¾ tsp baking powder
1 cup sugar
125g butter (melted and slightly cooled)
2 eggs (beaten)
¾ cup milk
1 tsp vanilla extract
1 tbsp lemon zest
Oven: Preheat oven to 160ºC (325ºF).
Mix: Place all the ingredients in a large bowl and mix very gently until combined.
Fill trays: Spoon into 12 x ½ cup-capacity (125ml) muffin tins lined with paper cases or greased with a generous amount of butter.
Bake: Bake for 20–25 minutes or until golden. Place cakes on a wire rack to cool.