1 hour
18 pics

• 2 Bluebird plums, medium sliced
• 2 cups and ½ white flour
• 1 cup soy milk
• 1 cup caster sugar
• ½ cup seed oil
• 2 tablespoons corn starch
• 2 teaspoons bitter almond extract
• 16 g (1/2 oz) baking powder
• Cane sugar as needed

In a medium bowl mix the sugar and the oil. Stir in the flour and the soy milk. Add the corn starch and the almond extract. Combine the baking powder and mix well. Transfer the mixture into 18 muffin-moulds using a tablespoon. Place a slice of plum on each cupcake, slightly pressing. Sprinkle with cane sugar. Bake in the preheated oven at 180°C (350°F/Gas Mark 4) for about 30 minutes.