Strawberries and Cream Surprise Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 medium eggs160g caster sugar200g topped & tailed, peeled then grated courgette (zucchini) (200g weight AFTER the topping tailing and peeling)1 tsp vanila extract100g 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 alomnds2 tsp baking powder1/4 tsp salt12 tsp strawberry jam
1. Preheat the oven to 180 C / 350 F / Gas mark 4 and line a 12 hole muffin or cupcake tray with cupcake liners.
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.
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.
Nutritional Info 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
Member Reviews
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DONNASEEFEE
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.
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1GROVES2
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.