Victoria Sponge Cupcakes

Ingredients.

batter

• 2 cups of oat flour

• tsp xanthan gum

• 1 tsp of baking powder

• 2 eggs

• 1/2 cup coconut sugar

• 1 tbsp almond butter

• ½ cup coconut yogurt (or soya yogurt)

• 1/2 cup unsweetened soya milk

• 1 tsp of vanilla extract

• homemade strawberry jam (recipe next page)

icing

• erythritol 

• 1 tbsp butter

• 1 tsp coconut flour

Makes: 12 cupcakes

Takes: 40 minutes

106 kcal. 4g protein.

Method.

1. Fill a cupcake tray with muffin cases and preheat your oven to 180 degrees.

2. Add all of your dry ingredients to a bowl and mix.

3. Now, add in all of your wet ingredients. Mix thoroughly. 

4. Then, pour the batter into 12 cupcake cases evenly. Bake at 350F for 15-20 minutes, or until a skewer is inserted into the loaf and it comes out clean.

5. Now, remove the tops of the tops of your victoria sponge cupcakes with a knife and fill with one layer of strawberry jam (homemade recipe is linked!) followed by a layer of your cream icing.

6. Put the tops back on, and top with strawberries and a light dusting of erythritol icing sugar.