Egg & Dairy Free Persian Love Cupcakes
These luxuriously little cupcakes are an inclusive way of sharing a tasty treat with friends and family.
The big twist here is we're not using egg or milk products that are normally added to sweets/desserts. I simply swapped these traditional ingredients for banana, coconut yoghurt & nuttelex butter. I loved the results so much that I wanted to share the recipe with you.
Using our Persian Love Cake Baking Kit was a hassle-free way of having all you need to bake and decorate your cupcakes without having to source those expensive and hard-to-find ingredients like almond meal, cardamom, saffron, rose water & rose petals.
The process will fill your house with the smell of saffron and cardamom. The result will be moist almond cupcakes with the most luxurious texture and flavours.
To Make 10 Medium-Sized Cupcakes You Will Need:
1 Exotic Bazaar Persian Love Cake Baking Kit
1 Banana (or egg replacer)
110g Nuttelex Buttery
1/2 cup Coconut Yoghurt
Method:
1- Preheat oven to 170C.
2- Line a muffin baking pan with 10 cupcake cups.
3- Mash the Banana, then add the coconut yoghurt and cooled melted Nuttelex butter.
4- Gently mix in the Persian Love Cake contents pack into the wet ingredients.
5- Evenly distribute the batter into the 10 cupcake cups and bake for 25/30 minutes. Poke a toothpick or chopstick into the centre of the cake. If it comes out clean, your little cupcake gems are is ready.
6- Let them completely cool down before decorating.
Icing and Garnish:
Place the Icing mix in a small bowl and mix with the rose water provided (or 1 tbsp lemon juice) until all dissolved. Spread the icing on top of your cupcakes.
Garnish each one with the contents of the rose petal, pistashios, and slivered almonds garnish pack.
Top Tip: Enjoy with a cup of cardamom and rose black tea :)
Persian Love Cake Baking Kit
This is definitely one of the best cupcakes in the world