- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 157.6
- Total Fat: 5.1 g
- Cholesterol: 31.2 mg
- Sodium: 139.6 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 1.4 g
- Protein: 3.3 g
Strawberries and Cream Surprise CupcakesSubmitted by: WAHZOE
IntroductionThe Surprise is that these cupcakes have no butter or oil in them, less sugar and less flour, but do use zucchini, and have a hidden spoon of strawberry jam!
If made using rice flour they are also wheat free. The Surprise is that these cupcakes have no butter or oil in them, less sugar and less flour, but do use zucchini, and have a hidden spoon of strawberry jam!
If made using rice flour they are also wheat free.
2 medium eggs
160g caster sugar
200g topped & tailed, peeled then grated courgette (zucchini) (200g weight AFTER the topping tailing and peeling)
1 tsp vanila extract
100g white rice flour (can use ordinary plain flour if you have no rice flour but the recipe would not then be gluten free)
100g ground alomnds
2 tsp baking powder
1/4 tsp salt
12 tsp strawberry jam
2. Whisk the eggs and sugar in a large mixing bowl until they are pale and fluffy (this takes up to 4 minutes of solid whisking).
3. Whisk the grated courgette (zucchini) and the vanilla extract into the egg mixture until well incorporated. Finally, whisk in the flour, ground almonds, baking powder and salt until everything is completely combined.
4. Using a large spoon, ladle a couple of spoons of the mixture into each paper case. Add a teaspoon of jam, then cover that with a small spoonful of mixture, in order to seal in the jam. The ratio should be roughly two thirds cake mixture at the bottom, then the jam, then one third cake mixture to finish. If you only leave a little bit of cake mixture for the top, you end up with the jam bleeding and splitting out of the top of the cupcake.
5. Place in the oven for 20 minutes until risen and blonde on top. Once the cupcakes are cooked, cool them down in the tin for 10 minutes.
IF you wish to ice them, I recommend a marscapone cheese icing, which must be applied when the cupcakes are completely COLD. You will need to count the nutritional values for the icing separately.
Number of Servings: 12
Recipe submitted by SparkPeople user WAHZOE.
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Member Ratings For This Recipe
As usual, always one ingredient that you have to ask: What is-caster sugar? - 1/15/13
Reply from WAHZOE (1/15/13)
Super fine sugar. It's what most baking recipes over here would use if they want white sugar. The smaller grains help the sugar incorporate quicker into the mix.
I don`t have a scale, so I am confused by the ingredient amounts - 1/9/13
Reply from WAHZOE (1/15/13)
For baking, weighing really is the only way to go, although there are plenty of sites on the web that can convert weight to cups for various ingredients if you don't have a scale, but since I am in the UK and this recipe came from a UK book, weights is how it's written.
I love making this recipe for my mom, who can't have gluten or corn. It has a rough texture when I make it, almost like a corn bread, which we think is great! I love sugar, but I never put icing on them because it would just be too sweet. - 1/8/13
Reply from WAHZOE (1/8/13)
I agree, I can't remember the last time I iced them.