Makes between 12-24 Cupcakes
Ingredients:
250g Gluten Free flour
250g Dairy Free butter
250g Demerara sugar
8tbsp Flax meal seeds
20tbsp water
4tbsp Rice Milk
1 cap of vanilla extract
2tsp baking powder
Flax seed paste:
Before you start making the cupcakes you must make the flax seed paste. First you need to put your Flax meal into a small bowl. Then put in your water and mix them together with a spoon. Put it to the side.
Cupcake batter:
First, turn the oven onto 180 degrees. Now, put your cupcake cases into your cupcake tray and set aside. Then in a bowl mix together the butter and sugar until it looks light and fluffy. You must then mix together the flour, baking powder, rice milk, vanilla extract and flax seed paste together, if the batter is to thick add more milk and mix together. Make sure the Flax seed paste is thicker than when it started off before you add it to the mixture.
Now evenly distribute the mixture into the cases and put them into the oven for 25 minutes. In my experience the middle might not cook enough, so you might have to put them back in for longer. Once they cool they also might dip down a little, so avoid opening the oven a lot during cooking them.
I hope you enjoy making these delicious treat.