My spelt cupcakes are moist, light, and not too sweet. Easy to whip up in 15 minutes, and they only take 15-20 minutes to bake. I wanted to share a go-to recipe for spelt cupcakes for some time, a versatile recipe that you can add your own flavours to and perfect for a lunchbox snack. This cupcake recipe is the 'all in one bowl' method and is inspired by a Cupcake Jemma vanilla cupcakes. I have swapped out self raising flour for white spelt flour and baking powder. Feel free to bake these with your choice of flour. Plain and ready to decorate them with a simple buttercream and add a few sprinkles for decoration.

Takes = 15 mins
Bakes = 15-20 mins
Makes = 12 cupcakes

Ingredients

  • Sifted White Spelt Flour (or your choice) – 150g (1 cup + 1.5 tbsp)
  • Baking Powder – 2 teaspoons
  • Caster sugar – 125g (1/2 cup + 4 tsp)
  • Unsalted softened butter – 125g (1/2 cup + 1 tbsp)
  • Large eggs – 2
  • Vanilla extract – 1/2 teaspoon
  • Milk – 20ml (approx. 1.5 tablespoons)

Method

Step 1
OVEN preheat 170˚c fan, Gas Mark 3 and add paper liners to your muffin tray.

Step 2
SIFT flour, baking powder then add this to the mixing bowl with the eggs, butter and sugar, mix on low for about 30 seconds using the paddle attachment, or in a large mixing bowl with hand held electric beaters. Stop and scrape, mix on high for 1 minutes. Scrape, then add in vanilla and milk mix on medium for 30 seconds.

Step 4
SCOOP batter into the prepare tin using a 50ml ice cream scoop or 2 large tsp of batter per paper case. This will be about 2/3 full. Do not overfill.

Step 5
BAKE for 15 to 20 minutes until golden brown and the top springs bake. You may need to check if the cakes tray needs rotating during the cooking time.

Step 6
Once cooked, cool for 10 minutes in the tray then cool completely on a wire rack before frosting.

Sue Maree P Baking Tips

  • FLOUR – swap out spelt for self raising flour and leave out the baking powder.
  • FLAVOURS – add a little lemon zest if you don't have vanilla.