Moist Light Spelt Cupcakes
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
- 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)
OVEN preheat 190˚C, 170˚C fan, Gas Mark 3 and add paper liners to your muffin tray or grease the holes with a little butter.
SIFT flour, and 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 handheld electric beaters. Stop and scrape, mix on high for 1 minute. Scrape, then add in vanilla and milk mix on medium for 30 seconds.
SCOOP batter into the prepared 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.
BAKE for 15 to 20 minutes until golden brown and the top springs bake. You may need to check if the cake tray needs rotating during the cooking time.
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.