Made with spelt flour and low in sugar, these cupcakes are a healthier way to celebrate kids birthday parties or holidays. They can also be made dairy free by substituting butter with a dairy free spread, like Nuttelex. To minimise the sugar content, reduce the amount of icing on the cake or omit the icing completely for a delicious afternoon treat.

SPELT VANILLA CUPCAKES

Makes 12 medium cupcakes

150g unsalted organic butter, at room temperature

125g coconut sugar

150g spelt flour

2 1/2 teaspoons baking powder

3 free range eggs

1 teaspoon vanilla essence

1. Preheat the oven to 180 degrees C / 350 degrees F, and line a 12 hole cupcake tin with paper cases.

2. Place all the ingredients into a mixing bowl and beat with an electric mixer until smooth and creamy.

3. Divide the batter between the paper cases and bake for about 15 minutes, until golden and firm. Cool in the tin for 5 minutes, then transfer to a cooling rack.

4. Serve as is, or iced with buttercream for a special treat.

Vanilla buttercream Icing

250g icing sugar

125g unsalted organic butter

1/2 teaspoon vanilla essence

1-2 tablespoons milk

1. Beat the icing sugar, butter and vanilla together with an electric mixer, adding enough milk to give a light and fluffy consistency. This icing will keep for up to 3 days in an airtight container in a fridge.

Tip:

Trim the pointed tops of the cupcakes, with a sharp knife, to make a flat surface before icing.