I was inspired to make these after reading Kate Shirazi’s ‘cupcake magic’. It was a cold, rainy and windy day, so my plans to go outside were quickly put away. I was at a bit of a loss for what to do, since I hadn’t really planned for staying at home in gloomy weather. After pottering about for a while, feeling bored, I randomly picked up Kate Shirazi’s cookbook, and decided some cupcakes might make me feel better. So I turned up the music, and headed for the kitchen.
Makes 12 large or 18 smaller cupcakes
200g flour (I used Dove’s Farm Plain White flour blend)
1 teaspoon xantham gum
3 teaspoons baking powder
2 tablespoons granulated sugar
¼ teaspoon herbal salt (or ordinary sea salt)
150g wensleydale cheese with cranberries (or any other semi-firm cheese with fruit)
60ml whole milk
2 large eggs
Pre-heat your oven to 200OC.
In a large bowl, sift together the flour, xantham gum, baking powder, sugar and salt.
In another bowl, grate your courgette, and add the cheese. The cheese should first be chopped into small cubes. Add the milk and eggs, and stir. Melt the butter and add to the mixture. Give the whole mixture a little whisk, and pour it into the dry ingredients. With a spoon, carefully fold the mixture together into a firm batter. You don’t want to stir the flour too much, as gluten free flour tends to go a bit rubbery if worked too hard.
Place cupcake cases into a 12-hole muffin tin and use two spoons to spoon the batter into the cases. Depending on how large cupcakes you would like, you’ll get 12 or maybe even 18 cupcakes from this mix. Place the tin in the middle of the oven and bake for 20 to 25 minutes until the cupcakes are firm to the touch and golden brown.