My delicious reduced sugar cupcakes

I got the nicest message from Quinn’s teacher the other day. It was a replay of a conversation my little girly had with her.  It went like this:

“Thanks for the dDSC_0304elicious cupcakes. 
Quinn said something sweet a minute ago, which was as follow:
” you should try one of those cupcakes.”
‘ I did thank you, it was delicious’ 
“yes, my mum is a very good cook, that’s why I don’t want another mum. “
‘ Is that the only reason why ?’
‘no, she is nice too. 

Given the number of requests I’ve now add, I thought I’d share my cupcake recipe. This is another of those recipes handed down by my mum and gran and I believe it came from an old BERO cookbook. Of cDSC_0306ourse I’ve tinkered with it as I came to realise that cutting back on the sugar really wasn’t noticeable from a taste point of view. I’d rather take the sugar out of the sponge and put on a little frosting instead. I’m not a white flour eater and I limit my wheat intake but cupcakes are kind of like bread. Who doesn’t like them and a little every now and then won’t kill you (I hope!).

For 12 cupcakes

  • 4 oz of plain/all purpose flour (I use 2 oz of finely milled spelt and 2 oz of unbleached unbromated organic white)
  • 1 teaspoon of baking powder
  • a pinch of salt
  • 4 oz of good quality unsalted butter(softened)(coconut oil is great too 🙂 )
  • 2 oz of fine/caster sugar (I use coconut sugar or raw cane sugar which I blitz in the blender)
  • 2 large eggs, beaten (room temperature)
  • 1 teaspoon of pure vanilla extract
  • 2 tablespoons of milk (I often use coconut milk but as I took these to school and there are allergies, I used dairy)

Notes

  • For chocolate cupcakes, replace 1 oz of the flour with 2 oz of cocoa (I used 2 oz of raw cacao)
  • I believe there is a skill to getting that nice light sponge that’s fluffy and moist. I always use room temperature eggs which I beat well, sifted flour and softened butter (not melted).

Here’s how I do it.

Method

  • Heat the oven to 375 degrees. 
  • Cream together the softened butter and sugar with a wooden spoon. This should be a gentle motion, don’t beat it or you’ll notice that the oil separates from the butter. 
  • Add the beaten eggs, flour (or flour and cocoa mix), baking powder, vanilla and salt. Mix with the wooden spoon to combine and then beat either with the spoon (about 1 minute) or using a hand held mixer (about 30 seconds).
  • When the dough gets stiff, add the milk and mix again (another minute by hand or 30 seconds with a handheld mixer). You should have a thick smooth cream. 
  • Spoon into a cupcake tray or cupcake cases and bake for approx. 15 minutes. They should be springy to the touch. The vanilla ones will be golden. 

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Frosting

My go to’s are:

Chocolate glaze

  • 4 oz of dark chocolate melted with 1 tablespoon of unsalted butter or coconut oil

Chocolate ganache

  •  4 oz of dark chocolate melted with 4 fl oz of double cream (also called whipping or heavy cream). Note that you need to whip this mix to form a thick paste. It won’t solidify until it’s cold so whip the mixture and pop it in the fridge before you put it on top of the cakes.

Raspberry jam and coconut

  • Spread a good quality raspberry jam on top and then dip the cake into unsweetened shredded coconut (my favourite)

 Basic frosting

  •  I tend not to use shop bought confectioner’s sugar because it contains refined white sugar and cornstarch, so I make it myself. I try to buy an organic unrefined sugar and I make it into powder by blitzing in my blender and I then add tapioca starch to thicken it. You can also buy organic confectioner’s sugar which is made from unrefined sugar. You can tell the difference between refined and unrefined sugar because instead of pure white frosting, you have one that’s creamy coloured. It also tastes creamier. 

Enjoy! I know we do.

 

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