Well this is embarrassing. I promised that this recipe would be up on the blog in November. Seems I am out by a few months. Gosh, we’re even into a new year. But I like to think my subconscious was saving this recipe for the month of good intentions. AKA: January. So instead of butter or margarine this is a cake made with coconut oil. You know, the stuff everyone has been going on about for ages. That Ella girl can’t get enough of it. Of course, you can use butter or marg instead if you prefer. I don’t judge anyone according to the frequency with which they use coconut based products.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available exclusively in Iceland stores and through their website) which is just £2.99 at the mo! And no, the recipes are not just about frozen food. Every recipe has instructions of how to make with chilled ingredients too.
Prep Time: 5 minutes
Cook Time: 15 minutes
- 150g coconut oil or butter
- 150g self raising flour
- 1 tsp baking powder
- 150g vanilla maple syrup
- 100g lemon curd
- 3 large eggs at room temperature
- 3 tbsp milk
Preheat the oven to 180°C/fan 160°C/Gas Mark 4 and line a 12 hole cupcake tin with cases. Melt the coconut oil/butter in a large saucepan over a low heat. Remove from the heat and add the rest of the ingredients and stir well with a wooden spoon until completely combined and smooth. Divide between 12 cupcake cases and bake for 15 – 20 minutes until well risen and a toothpick comes out of the middle cupcake clean. Remove from the cake tin and cool on a wire rack.
The cupcake cases in the picture were from Iced Jems. You can buy similar ones here as the original ones are out of stock. If you use these the recipe makes about 18 cupcakes.
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