Blueberry Cupcakes

Blueberry Cupcake

Blueberry Cupcake

For my birthday I was given a lovely cupcake from my friend’s daughter Ellie, it was lovely and I had to ask for the recipe as I liked it so much I wanted to make some more. My friend passed on the recipe to me and my husband made them for me the following day. I think they are our favourite cupcake we have made so far, so much so after the first batch was gone we made another. Even as I type this I am wanting to make another batch this week….because they are just that good!

So here we are to share the recipe with you too and we hope that you will love these cupcakes just as much as we do. We made a few extra adjustments to the recipe for nutritional reasons but they still tasted just as good, you could not tell the difference :-) which in our eyes is even greater. We made these adjustments to reduce the calories and also to help give us a slow release of energy. I’ll explain this quickly before going onto the recipe.

Instead of using caster sugar we choose to use Fruit Sugar instead, not only does this reduce the calories but has a few other benefits as well. I will share the information from the product’s website as it explains it better than I can: Fruit sugar, or fructose, is sweeter than standard sugar and has a low Glycaemic Index of 23, helping you to sustain steady sugar levels and feel full for longer. It is absorbed much slower than glucose by the body, giving a slow release of energy over a longer period of time. We used this one.

Right I’m sure you’ve had enough of us talking, onto the recipe and a few photos too.

Blueberry Cupcakes

Makes 8  | Prep 30 minutes  | Cook 20 minutes

Ingredients

  • 225g Plain Flour
  • 2tsp Baking Powder
  • 70g Fruit Sugar
  • 2tsp Organ Egg Replacer
  • 1tsp Vanilla extract
  • 100ml Corn Oil
  • 225ml Alpro Light Soya Milk
  • 110g Blueberries
  • 8 Cupcake Cases

To Decorate

  • 200g Icing Sugar
  • 100g Soya Spread
  • 24 Blueberries
  • Optional: A few drops of Blue Food Colouring

Method

1.) Preheat oven to 180ºc and place 8 cupcake cases into a cupcake tin (we use a 12 hole cupcake tin).

2.) Sift the flour and baking powder into a bowl and stir in the sugar. Then add the Organ Egg Replacer (just the powder).

3.) Add the oil, vanilla extract and the milk to the same bowl and mix till combined.

4.) Then stir in the blueberries gently and spoon the mixture into cases and bake in the oven for 20 minutes until golden and well risen.

5.) Put the cupcakes on a cooling rack and leave to cool.

6.) To decorate, beat the soya spread until soft and then add the icing sugar (make sure you sift the icing sugar). Once blended add a few drops of blue food colouring if you like.

7.) Spread onto each cupcake and then decorate with 3 blueberries per cupcake as a garnish.

Please Note

If you wish to make this recipe without the adjustments we made then use 110g Caster Sugar instead of 70g Fruit Sugar and 225ml of Original Soya Milk. The method is exactly the same. Please bare in mind this means the nutritional data below will be inaccurate as its based on the ingredients we used.

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Nutritional information – per serving (based on one cupcake, making 8 cupcakes from the recipe above)

Calories: 436  |  Total Fat: 20.9 g  Saturated: 3.5 g   Polyunsaturated: 5.6 g  Monounsaturated: 2.0 g  |  Sodium: 162.5 mg  |  Total Carbs: 59.5 g  Dietary Fibre: 0.6 g  Sugars: 43.9 g  | Protein: 3.6 g | Vitamin A: 12.2 %  | Calicum: 2.1%

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