I'd never thought of using oil for making cupcakes but I love the idea, especially as it's much heart-friendlier than butter, so I thought I'd share the recipe with you, as well as part of the press release about rapeseed oil, because I have to admit, I'm one of those people who automatically reach for the olive oil without looking at other options. I also love that fact that these cakes look just like Walnut Whips ! Let me know how you get on if you try out the recipe !
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Indulge Yourself With Some Mouth-Watering Cupcakes - Made With Heart Of Gold Rapeseed Oil!
With Mother's Day and Easter coming up, a Royal Wedding on the horizon, and those lazy hazy picnic days of summer only just around the corner, why not treat yourself to some cup cakes with a twist! The twist being, they are made using Heart of Gold rapeseed oil - and very delicious they are too!
Heart of Gold is a 100% natural, pure, rapeseed oil grown, produced and bottled by farmer Nick Bradley on his family farm overlooking the picturesque Vale of Belvoir on the Lincolnshire-Leicestershire border.
Nick explains: 'I was absolutely convinced that the rapeseed, when cold pressed on my own farm, would produce oil that was a viable alternative to olive oil. I think so often olive oil has become shorthand for oil simply because consumers are not aware that there are other options available. I loved the idea of a homegrown, locally produced oil, which would be high in flavoursome goodness but low on food miles.'
For those of you who are already fans of rapeseed oil, it should need no introduction - but for anyone who's new to it, here's a bit more background...
Rapeseed oil has been proved to contain only half the saturated fat of olive oil and is packed with Vitamin E (a natural antioxidant) and Omegas 3, 6 & 9. In addition, it's free from preservatives, trans-fats and artificial colourings - all of which make it an excellent choice for lowering cholesterol and promoting a healthy heart.
Heart of Gold's glorious golden oil is bursting with flavour, oozing with goodness and stylishly packaged - making it a great addition to any kitchen! And of course, being home-grown, it's a completely traceable and sustainable British product, high in flavour and health benefits, but low on food miles.
Heart of Gold has got a wholesome, nutty tang and can be used either cold or hot - where its high flashpoint makes it particularly versatile. Drizzle it on salad, pour it over pasta or swirl it round in a stir-fry! And what many people don't realise is that rapeseed oil can be used in baking as well, so here is a recipe for delicious cupcakes, devised specially for Heart of Gold by another local Lincolnshire company, Kate Elizabeth's Cupcakes www.kateelizabethscupcakes.com
Heart of Gold is still a young brand, but Nick's enthusiasm for the product and for its future growth is plain to see. As well as establishing a growing network of stockists, including Divertimenti in London, selected supermarkets (Waitrose, Tesco, Asda and the Co-Op), National Trust shops, independent farm shops and delicatessens, Nick is also working on a range of flavoured oils, to be launched later this year.
Kate Elizabeth's Coffee and Walnut Cupcakes using Heart of Gold Rapeseed Oil
Recipe makes 12 cupcakes:
6 fluid oz Heart of Gold Rapeseed Oil
6 oz dark brown soft sugar
6 oz organic self raising flour
3 free range eggs
handful of chopped walnuts
4 desert spoons coffee essence
Method:
Pre-heat oven at 170°C (fan oven)
Place Heart of Gold Rapeseed Oil into a bowl
Using an electric whisk add in the sugar until well mixed
Add in eggs one by one mixing as you add
Mix in the flour on a low whisk setting so as to fold in flour until completely mixed
Finally add the coffee essence and walnuts
Share the mixture between 12 cupcake cases and bake for 20 minutes until cupcakes are golden on top and firm to touch
Allow to cool
Decorate with icing if desired
Then enjoy...!
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