Peach and Saffron Vegan Cupcakes
Peach and saffron is a lovely combination. I love fruit in cupcakes, and the added saffron delivers a delicate flavour that really compliments the peaches. Top with vanilla buttercream and decorate with sliced or cubed, peaches depending on your preference. A beautiful fruit cupcake.
Free From: Dairy, Egg, Soya
1 1/2 cup self-raising flour
1 cup caster sugar
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
2 peaches, skinned, chopped and briefly warmed in 1 tablespoon of soft brown sugar and ½ tsp vanilla
1 tsp cider vinegar
1/4 tsp salt
¾ cup non-dairy milk
1tsp crushed Saffron threads
1/3 cup melted non-dairy margarine (Pure Sunflower) or vegetable oil
Preheat your oven to 170°C 350°F Line your muffin tins so you're ready to go!
Crush the saffron threads and add to your non-dairy milk (I use Koko). Allow the threads to infuse with the milk for 10 minutes until the milk changes to a lovely orange colour.
Blanch the peaches (grab a bowl, pour boiling water over them, wait a few minutes and then skin). You’ll know they are ready to be skinned to you briefly poke them with a sharp knife and the skin begins to peel back.
Peel the peaches, chop into small cubes and warm in a pot with 1 tablespoon of soft brown sugar and ½ teaspoon of vanilla.
Mix flour, caster sugar, baking soda, baking powder and salt together.
Add the vanilla, cider vinegar, melted margarine or oil and mix briefly.
Add in the saffron infused milk and mix until you have a lump free batter. The batter will be a bit thicker than other recipes on AllergyMums but that’s because the peaches will bring liquid to the mix.
Gently stir in the chopped peaches.
Fill the muffin cases 2/3rd full and bake for 15 – 17 minutes or until a toothpick comes out clean.
Cool in the tin for 5 minutes, then move onto a wire rack to finish cooling.
Top with vegan buttercream icing and sliced peaches
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