Gluten-free, vegan cherry and almond cupcakes
These totally moreish cakes take about five minutes to make so can easily be whipped up before your guests arrive (or indeed at any other time!) and are particularly delicious fresh from the oven when the top is slightly gooey and crispy. If you use tinned cherries, they don’t keep for more than a day (they’ll go soggy), so use glace cherries instead if you want to make them in advance.
150ml soya milk/rice milk
1tsp lemon juice
50ml sunflower oil
100g Doves Farm gluten free self-raising flour
50g ground almonds
1tsp baking powder (check it’s a wheat-free version, though most are)
2 drops of natural almond essence
1 tin stoned dark cherries or a tub of naturally-coloured glace cherries
Oven at 160C. Before you start, halve 12-16 of the cherries and place the cupcake cases in a cupcake tray. In a bowl, place all the remaining ingredients and mix with a fork – it’ll be pretty sloppy, but that’s OK. Add the cherry halves and mix again. Distribute the mixture and cherries into the 12 cupcake cases and then place in the oven. The cakes should be cooked and lightly browned after 30 minutes. Here I've topped them with 'buttercream' icing made from some Pure margarine, icing sugar and a little of the juice from the tinned cherries, but to be honest they don't really need it.