Raw raspberries seem to be causing Molly stomach trouble now...so we cut them out for a few months but it's hard as she loves them. Thought I'd see if she could tolerate them cooked. Hence the chocolate, raspberry cupcakes. They are moist and yummy. Happily Molly seems okay with them so she can at least have raspberries in cooked form.
I've been playing around with fruit in cupcakes so some more versions will be appearing. Cooking fruit in 1/4 cup of caster sugar until you have a jammy mixture is a great way to use up fruit that's a bit past it's best. Adding fruit to cakes doesn't just make them taste great; it adds a wonderful moistness as well. I put a dollop in the middle so that there is a jammy centre to the cupcake. The chocolate chips melt a bit while the cook and add a nice chocolately surprise.
We love these; nice to add a raspberry to the decorated cupcake as a final flourish!
350 g raspberries
1/4 cup caster sugar
Pop the raspberries and sugar in a pan and bring to the boil. Simmer until you've a jammy consistency but still lumps of fruit. Takes about 15 minutes. Put to the side to cool while you make the cupcake batter.
Preheat oven to 170°C, 350°C
1 1/2 cups self rising flour
3/4 cup caster sugar
1tsp baking soda
1/3 cup cocoa
1/4 tsp chocolate essence
1 tsp vanilla
6 tbs melted non dairy margarine (Pure)
1tsp cider vinegar
3/4 cup Rice Dream, Coconut Milk or other Non Dairy milk
1/4 cup Moo Free chocolate chips
Prepared Raspberry Jam.
Mix the dry ingredients together (flour, sugar, soda, cocoa). Add the vanilla, chocolate essence, vinegar and melted margarine. Mix.
Add the milk. Mix. Stir in the chocolate chips and 3/4's of the Raspberry Jam.
Fill the cupcake liners 1/2 way up, spoon in a tsp of the jam and top with more of the cake batter until you have 2/3rds full cupcake liners.
Bake for 15 minutes at 170° or until a toothpick comes out clean.
We leave some plain so we can freeze them and use them in school lunches.
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