Hello and welcome to our first ever blog post!
The Bluebells team and I have been baking up a storm while we've been in lockdown, so we thought we'd share some of those recipes with you!
Holly, our content manager kicked off our first 'While in ISO Let's Bake' series with these gluten free cupcakes which can be made in mini or regular size. You can also use the same recipe to make a cake or loaf. Enjoy! x
INGREDIENTS - CUPCAKES
1 cup self raising GF flour
1 cup almond meal
1 tsp ground ginger
1 tsp cinnamon
1 tsp baking soda
3/4 cup oil
1 cup brown sugar
2 ripe bananas
Preheat oven to 160 fanbake.
Line cupcake tray with cases.
Combine dry ingredients in a bowl and whisk to combine.
Whisk the eggs, oil and sugar with a hand mixer untill thick and creamy. Stir into the dry ingredients.
Mash bananas and fold through the batter.
Fill cases 3/4 full.
Bake for 15-20 minutes until a skewer inserted in middle comes out clean.
Top with simple cream cheese icing.
INGREDIENTS - VANILLA CREAM CHEESE ICING
125gm unsalted butter, at room temp
175gm cream cheese
3 1/2 cups icing sugar, sifted
1 tsp vanilla extract
Beat the butter and cream cheese together until smooth and lump free. Add icing sugar and beat slowly at first, increasing speed once sugar has incorporated with butter mixture. Beat on high speed for a few minutes until the icing is light in colour and fluffy.