Makes 12, prep time 15 minutes, cooking time 20 minutes
INGREDIENTS
WET
125ml whole milk at room temperature
1 tbsp lemon juice
1 free-range egg
1 tsp vanilla extract
5 tbsp chunky applesauce
DRY
200g oat flour
(Rolled whole oats blitzed in a food processor)
2 tbsp sunflower seeds
2 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
120g brown sugar
40g desiccated coconut
½ allspice
PLUS
250g elderberries
12 muffin cases
Butter icing, see below
Glacé cherries
METHOD
Preheat the oven to 180°C.
Pour milk into a glass, add the lemon juice, stir and leave to stand for 10 minutes.
Combine the dry ingredients in one bowl.
Then in a second bowl, combine the wet ingredients with the milk.
Add the wet ingredients to the dry, mixing thoroughly into a smooth paste.
Add in elderberries and fold them together.
Line a muffin tray with cases.
Using a spoon or ice cream scoop, divide the mixture evenly.
Bake for 20 minutes or until soft to the touch.
Remove from oven and leave to cool for 5 minutes.
Decorate with butter icing and glacé cherries. See below.
FOR THE ICING
Beat 300g of sifted icing sugar with 150g of butter together, along with a drop of vanilla essence.
Add 2-3 tsp of boiling water to loosen and beat until smooth.
Fill a piping bag with a star nozzle and pipe on the centre of each cupcake.
