Vanilla Cupcakes with Marmalade and Almond Topping.

Last week I was on night shift at work and I made these delightful little cakes to share with my coworkers. They were light and fluffy and went so quickly that I made some more the next night for all those that missed out on the first batch.

Work was fun. I worked with some lovely people and during a quiet moment we went ghost hunting around the spooky corridors of the hospital. We freaked ourselves out. It was hilarious.

Time: Ten minutes prep and 30 minutes to cook.
Serves: 18.

Ingredients:

• 1.25 cups of vegan butter, like nuttelex.
• 1.25 cups of raw caster sugar.
• 1.25 cups of self-raising flour.
• 2 level teaspoons of baking powder.
• 4 teaspoons of egg replacer. I used No Egg. Follow the instructions on the box to make it. You may have to mix it with 4 Tablespoons of water.
• 1 tsp of vanilla.
• Half a cup of chopped almonds.
• Half a cup of marmalade. 

Method:

Pre-heat the oven to 175C/ 350F. 

Place all of the ingredients except the marmalade and almonds in a bowl and blend with a  hand blender.

Place 18 patty pans in a muffin tray. Scoop a heaped tablespoon into each one. 

Place the trays in the oven and cook for half an hour or until golden brown. You should be able to stick a skewer in them and have it come out clean. Place the cupcakes on a wire cooling rack. 

Place the marmalade and almonds in a saucepan and bring to the boil. 

Take off the heat and place a little on each cake. Allow to cool. 

Gobble these babies up.