Queen Cake Recipe | How to Make Queen Cakes | Infoods

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor while margarine is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey can reduce refined sugar intake, while brown sugar is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used for a lighter cake.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg replacer

Flaxseed meal is a healthier alternative for binding.

Preheat the oven to 180°C for 10 minutes.

Line a cupcake or muffin tin with cupcake liners, or spray with baking spray or spread with margarine to prevent sticking.

In a mixing bowl, add 1/2 cup of margarine and whip for around 1 minute until light and fluffy.

Add 3/4 cup of sugar to the margarine and mix until fully combined.

Crack in 3 room temperature eggs and whip the mixture on high speed for around 2 minutes until very light and silky.

Add 1 teaspoon of vanilla essence to the mixture.

Add 2 teaspoons of baking powder and mix with a spatula until combined.

Add 1/4 teaspoon of salt to balance the sweetness.

Alternately add all-purpose flour and milk to the mixture, starting with half of the flour, then a little milk, scraping the bowl to ensure everything is combined, then add the rest of the flour and remaining milk until the batter is flowing but a little dense.

Scoop out the batter using a tablespoon and a half and transfer it to the prepared tin, tapping the tin on the countertop two times to level the batter.

Bake the queen cakes at 180°C for around 15 to 20 minutes.

Check if the queen cakes are ready by inserting a skewer in the middle; they are done when the skewer comes out with no wet batter.

Use a kitchen towel to transfer the cakes to a cooling rack and let them rest for around 10 minutes to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens