Using an electric hand mixer, or your biceps, whip up the sugar and butter until light and fluffy
Using the hand mixer again, break your two eggs in, one at a time, and beat them in until fully incorporated - around 30 seconds. Do not worry if the mix begins to break apart as the flour will sort that.
Sift and incorporate the flour and baking powder into the butter/sugar mix using a rubber spatula. Do so in a gentle manner so you do not knock the air out to keep the mix light and fluffy
Mix your milk and vanilla extract and add into the mix, folding it in until the mix passes the 'slab test' - this means when you pick up a chunk of mix on your spatula it falls off in one big slab. Therefore it is runny enough to fall but consistent enough to stay together. Add milk to increase its ability to run and add flour if it is too runny.
At this stage, add in your 'extras' - such as chocolate chips, lemon zest, blueberries or ground cinammon. Go wild and have as much or as little as you want!
Either fill your cupcake cases with mix to two thirds of the way up, or grease your doughnut tin with butter all around and then add your mix to two thirds of the way up - same for the mini loaf tin. For one large sponge cake in a round 8 inch tin, add the entire mix from the centre smoothing out with a spoon or your spatula until evenly spread. One large spoon and one small spoon works best for pouring batter, no matter the gadgets available.
Place in the oven and do not open the oven for 10 minutes for the best rise. Then check every minute until they're done if you have a crazy oven like mine and are scared of burning them. They should be a medium shade of golden brown (not too light and not too dark) and bouncy on to touch - they should spring back when you poke them. If you are not sure, use a sharp knife or toothpick to check they're ready by placing it in the centre of the cupcake or doughnut, and removing it to find no, or very few, crumbs. This largely depends on your oven but they should be done in 12 minutes.
These treats use high protein, high fibre and low sugar ingredients. This means that they are snacks which will give you a boost of energy without the damage caused by normal sugary or fried treats, such as weight gain, low mood, tiredness after eating, and skin issues such as acne. They also contain good fats (which your body critically needs - such as omega fats), amino acids and minerals.
I began trying alternative foods and forming recipes after being diagnosed with several health conditions in my early twenties. These include:
POTS (Postural Orthostatic Tachycardia Syndrome)
Vitamin B12 deficiency (Pernicious Anemia)
Vitamin D deficiency
Chronic gastritis with stomach ulcers
Obstructive Sleep Apnoea
I am also being tested for Crohn's disease, Coeliac disease, Poly-Cystic Ovary Syndrome (PCOS) and endometriosis.
Strict food elimination and adhering to a new regime that uses whole foods and low inflammation foods has been the key to my route from severe disability to living a life I love and enjoy. Therefore if you too are suffering from similar conditions, feel free to e-mail me to discuss how these recipes may be right (or wrong) for you.