It's the dreaded cake sale again...and I don't feel like showing up with more chocolate cupcakes (why?who knows?). Nostalgia for summer probably setting in maybe...so here is my strawberry jam cupcakes. Made with banana (I had one if the fruit bowl that needed dealing with) so they are dense and moist and full of flavour. For us, to reduce sugar, I make the jam without adding the granulated sugar. Sugar sets off Molly's reflux so I cut it out where I can. It makes for a nice, tart, jam which is great with cake. You could also top this with buttercream, or mix the jam with buttercream if you like.
3 cups self rising flour
3/4 cup caster sugar
1 tsp baking powder
1/2 tsp baking soda
1/3 cup mashed ripe banana
1 cup melted non dairy margarine
1 cup non dairy milk (Rice Dream)
2 tsp vanilla
1 pack of strawberries chopped (400 g)
1 tablespoon granulated sugar
1 tsp corn starch
Make the jam first - add the chopped strawberries and sugar together in a pan - sift cornstarch on top. Cook on a medium heat for about 20 minutes stirring once in a while. It will bubble away and you'll end up with a nice lumpy jam. You can always grab a potato masher to squash the berries a bit. Put to one side to cool.
Mix the flour, sugar, baking powder, baking soda together. Add in the melted margarine, vanilla, banana and milk. Mix for a minute or two to combine. Don't over mix.
Fill muffin tins 2/3rds full and bake for 17-20 minutes or until a toothpick comes out clean.
Leave to cool in the tin for 5 minutes; then move to a wire rack to cool completely.
Once cool, take a small sharp knife and cut out a cone of the cupcake from the middle. Fill with jam, then stuff the cone back in! If you want to - you can ice the cupcakes. I dusted them with icing sugar to keep the sugar content a bit lower than normal. I also made the jam without sugar for the same reason. It's a nice tart taste with the cupcake but it may not be to everyone's taste so I've put sugar into the recipe.
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