After making my patriotic Union Jack cupcakes in celebration of the Jubilee weekend last month it got me thinking about how to make some Welsh inspired cupcakes. My parents were Welsh and whilst growing up in Surrey, South East of England it was really important for them to consistently remind me and my siblings of their Welsh heritage. It is now ingrained in my consciousness whether I like it or not (I do by the way, especially since we became huge rugby fans in the process..)
The Welsh flag is half white, half green and with a Welsh dragon placed in the middle – not something that is easily done with only natural ingredients at your disposal. I kept thinking about this, and finally came up with a white base of cream cheese with the red and green represented through raspberries and pistachio nuts. The end result looks absolutely nothing like a Welsh Flag, but I will always remember why I dreamt up these cupcakes, and that’s important to me!
I made these in honour of a friend’s birthday, I do love a good birthday as an excuse to make up a new batch of cupcakes. For these I based the cupcake recipe upon my recent chocolate one, and upped the eggs since I was upping the very absorbent coconut flour. I also threw some raspberries into the sponge mix for good measure.
I didn’t take them all to the party (sorry Keris!!) and kept one back to eat the following day (you gotta enjoy the fruits of your own labour right?). The next day I noticed that the icing melted a little into the cupcake case so I would definitely ice these on the day you want to eat them.
Cupcake Ingredients (makes 12):
- 1/2 cup coconut flour
- tsp gluten free baking powder
- 5 free-range eggs
- 1/4 cup organic honey
- 1/4 cup organic virgin coconut oil, melted
- tsp vanilla essence
- Juice 1/2 lemon
- 100g frozen raspberries
- Pre-heat oven to 170 degrees C fan oven.
- Sift the coconut flour and baking powder into a large mixing bowl.
- Blend together the eggs with the honey and liquid coconut oil, then add the vanilla essence and lemon juice.
- Pour the wet ingredients into the dry and fold together well.
- Fold in the raspberries (I used frozen ones since I needed to use them up having frozen a whole bunch when they were on offer for 50p in the supermarket a few weeks back – I do like a bargain, but fresh would also work)
- Spoon into cupcake cakes and level the mix as much as possible so that they are easier to ice.
- Bake in the oven for 20-25 minutes.
- Cool on a wire rack. When completely cooled they are ready to frost.
- 200g organic cream cheese
- Tablespoon of organic virgin coconut oil, melted
- 2 tablespoons of organic honey
- tsp vanilla essence
- 6 Raspberries chopped into little pieces
- 6 Raspberries whole
- 20g of pistachio nuts, chopped into dust
- You can make the frosting whilst the cupcakes are cooking, since it is good to make it a little a head of time and allow the raspberry to infuse into the cheese before using.
- With a wooden spoon softly work the melted coconut oil, honey and essence into the cream cheese. Do not over-beat or it will run all over your cakes.
- Fold in the chopped raspberries, you want the frosting to be a little pink but still see the pieces of raspberries in it.
- Place in the fridge until ready to use.
- Once cakes are cooled, spoon a loaded teaspoon of frosting smoothly over each cake, then decorate alternate cakes with raspberries or pistachios or both!