Today is the 1st anniversary of starting this blog. Do you call it a blogiversary? It has been quite a year. Although I think I’ve always been a fairly competent and adventurous cook, my creativity and output has come on in leaps and bounds this year thanks to this project. To think that I used to be satisfied with having one slightly inferior cupcake recipe, now I’m not happy without being able to make everything ‘friendly’! And I’ve grown and learnt so much, connected with, been inspired by and made friends with so many amazing people along the way.
Even just this week, I received some lovely comments from parents who had discovered my blog, and as a result cooked foods they never thought they would be able to offer to their allergic child. This is so wonderful to hear and exactly the reason I started blogging. Each comment makes it all completely worthwhile to me. And I also have this wonderful record of what I’ve been doing.
I only realised on Sunday evening that my blogiversary was this Wednesday, so it meant a frantic rummage in the cupboards to get some inspiration. I mean, I can’t celebrate without cake can I? We were all out of cocoa and caster sugar, only had 200g of flour and a couple of Meyer lemons in the fruit bowl, and here is the result. Happy birthday to Lucy’s Friendly Foods blog! Many thanks to everyone who reads it or follows regularly through any medium: Twitter, Pinterest, (and now) Facebook. I have so many ideas to come, so expect another busy year.
Zingy Meyer Lemon Cupcakes (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)
- 200g plain flour
- 1 tsp baking powder
- Zest of 1 Meyer lemon (any lemon would do!)
- 80-100g sugar
- 1 tbsp lemon juice
- 100ml sunflower oil
- 150ml oat milk
- 1/2 tsp bicarbonate of soda
- 1 tsp lemon juice
– Preheat the oven to 180 degrees centigrade/gas mark 4
– Line a cupcake tray with pretty wrappers
– Combine the oat milk, 1 tsp lemon juice and bicarbonate of soda. Set aside.
– Sift together the flour and baking powder.
– Stir in the sugar and lemon zest.
– Then add the oil and extra lemon juice to the oat milk, and pour into the flour.
– Gently mix until fully combined and no raw flour remains.
– 1/2 fill the cupcake cases and bake for 20 minutes, until lightly golden and a knife comes out clean.
– Cool on a wire rack.
Zippy Lemon Icing
- 1 cup icing sugar
- 1 tbsp lemon juice
– Combine to make a smooth, thick icing. Add more sugar or lemon juice as required.
– Spread on top of he cooled cupcakes and sprinkle with lemon zest.