Dementia is set to be the 21st century’s biggest killer, affecting 1 million people by 2025. Each cupcake sold this Cupcake Day, on the 17th of June, will help the Alzheimer’s Society reach more people via their vital support services such as the Dementia Connect Support Line. Their services have been used nearly 3 million times since March and have been a lifeline to thousands but there are many more who urgently need their help.
People affected by dementia have been left severely impacted by coronavirus in terms of death, an increase in symptoms and a decline in mental health.
Whether you choose to celebrate on the 17th June or mark the occasion another time in the month, it would be wonderful to help. Dust off your baking bowls, whip out your whisks and unite against dementia by signing up for Cupcake Day at: cupcakeday.org.uk.
Below are two guest recipes for Gluten and Dairy-Free Pistachio and Lime Cupcakes, and Red Velvet Cupcakes by Food and Nutrition Consultant, Joy Skipper, for the Alzheimer’s Society. Enjoy!
Gluten and Dairy-Free Pistachio and Lime Cupcakes
Gluten free, Dairy free
- 150g dried apricots, chopped
- grated zest and juice of 2 limes
- 120g shelled pistachios
- 3 eggs
- 5 tbsp extra virgin olive oil
- 120g coconut oil, melted
- 100g ground almonds
- 1 ½ tsp baking powder
- 1 tbsp maple syrup
- 50g icing sugar
Preheat the oven to 160°C, 140°C fan, gas mark 3. Line a muffin tin with 9 paper cases.
Place the chopped apricots in a small pan with the zest and half the lime juice and 1 tbsp water. Cover and simmer for 2-3 minutes to soften the apricots. Leave to cool.
Place 100g of the pistachios into a food processor and blitz to break them down.
Add the eggs, olive oil, coconut oil, ground almonds, baking powder, maple syrup and apricots and blitz again to give a thick batter.
Spoon the batter into the muffin cases and bake for 18-20 minutes, until risen and golden.
Remove from the oven and cool on a cooling rack.
Mix together the remaining lime juice and the icing sugar and spoon over the cupcakes.
Chop the remaining pistachios and sprinkle over the cupcakes.
Red Velvet Cupcakes
Prep time: 15 minutes
Cooking time: 25 minutes
- 50g unsalted butter, softened
- 150g caster sugar
- 50ml vegetable oil
- 1 large egg, beaten
- 100ml natural yoghurt or buttermilk
- 1 tsp white wine vinegar
- 150g plain flour, sifted
- 1 tbsp cocoa powder, sifted
- 1 tsp bicarbonate of soda
- 2 tsp red food colouring
For the icing –
- 100g unsalted butter, softened
- 225g icing sugar, sifted
- ½ tsp red food colouring
- red sprinkles (optional)
Preheat the oven to 180°C, 160°C fan, Gas mark 5. Line a 12-hole muffin tin with paper cases.
Cream together the butter and sugar until light and fluffy. Slowly beat in the oil, followed by the egg, yoghurt and vinegar.
Fold in the flour, cocoa powder, bicarbonate of soda and red food colouring, until you have a smooth batter.
Divide between the 12 paper cases and bake for 25 minutes, until lightly risen and springy to the touch.
Remove the cakes from the tin and allow to cool completely on a cooling rack.
Cream together the butter and icing sugar. Divide the mixture in half and add the red food colouring to one half.
Spoon the red icing into one plastic piping bag and the white into another. Cut the ends of both and then place both of these together into a third piping bag with a star shaped nozzle.
Pipe the icing onto the cooled cakes to give a two-tone topping and sprinkle with red sprinkles (optional).
I hope you can get baking and raising money for the Alzheimer’s Society on June 17th!
Recipe and image credit: Joy Skipper.