While I tend to be more of a savory kind of girl, I do have a penchant for fluffy, icing-laden cupcakes. I think it has something to do with not only the taste, but the nostalgic childhood memories that ensue when I’m left with crumbs on my lap and a smudge of icing on my upper lip. One thing I’ve noticed since being diagnosed with a salicylate sensitivity is my reaction to vanilla essence; a ubiquitous ingredient in the cake world. This cupcake recipe avoids the use of vanilla essence, as well as any food colourings or added spices so you can have your cake and eat it too!

Enjoy xx

Low Salicylate Cupcakes

Adapted from Sweet Phi

Makes 11 iced cupcakes

Equipment

• Measuring cups
• Measuring spoons
• Mixing bowl
• Electric mixer
• 12 cup muffin pan
• Storage container

Ingredients

For the cupcakes

1 1/4 cup all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

110 grams unsalted butter (room temperature)

1/3 cup maple syrup

1/4 cup sugar

1 large egg

105 grams greek yogurt

For the icing

55 grams unsalted butter (softened)

110 grams cream cheese

1/8 tsp salt

1 cup icing sugar (plus extra if needed)

Method

1.) Preheat over to fan-forced 160 degrees celsius. Place cupcake liners in a standard muffin tin

2.) In a medium-size bowl, mix together using a spoon, flour, baking powder, baking soda and salt.

3.) In a separate bowl using an electric mixer on medium speed, whisk butter, maple syrup and sugar until pale and fluffy (approx. 5 minutes).

4.) Add egg to butter mixture and beat with mixer until blended.

5.) Set mixer to slow speed and add in half the flour mixture along with half the yogurt to the butter mixture, beating until just combined. Repeat with remainder of flour mixture and yogurt, beating until just combined.

6.) Spoon batter into prepared muffin liners until 2/3 full

7.) Bake cupcakes for 20 minutes or until golden and cake tester (skewer) comes out clean

8.) Remove cupcakes from oven. Let cool for 2 minutes before moving cupcakes to cooling rack.

7.) For icing, combine butter and cream cheese in a bowl using an electric mixer (high setting) and beat until creamy and lump-free. Add salt and mix for a further minute until combined. Turn mixer on low, then gradually add icing sugar until completely combined. Add in extra icing sugar if you want your icing a little thicker.

8.) Once cupcakes have completely cooled down, apply icing to cupcakes. I like to use a piping bag and open star nozzles for a lovely, textured finish.