We love these gorgeous little cupcakes for toddlers, kids and big kids!!
- 60 g monounsaturated spread or butter
- ⅓ cup sugar
- 2 eggs
- 1 punnet strawberries (reserving
- 1 strawberry for the icing), washed and diced
- 140 g tub apple purée (see Cook’s tip)
- 1 cup self-raising flour
- ½ cup wholemeal self-raising flour
- ¼ cup milk
- 60 g light cream cheese
- 1 cup icing sugar, sifted extra icing sugar (optional)
- 1 reserved strawberry, washed and pushed through a sieve
- 12 blueberries (or any other berries, such as raspberries)
- Preheat oven to 200°C/180°C fan-forced. Grease a 12-cup muffin tray.
- Beat the butter and sugar together until creamy. Add the eggs and stir to combine, then add the strawberries, apple purée and milk and beat until well combined.
- Sift the flours together. Add to the strawberry mixture and mix until well combined.
- Spoon the batter into the muffin cups. Bake for 20 minutes or until a skewer inserted into the centre comes out clean, and the cupcakes are slightly golden on top. Set aside in the pan for 10 minutes before turning out onto a wire rack to cool completely.
- To make the icing, whip the cream cheese until soft, add in the icing sugar a little at a time, then continue to beat in the remaining icing sugar. Colour and flavour with strawberry purée. (Some extra icing sugar may be required depending on how much purée there is.) Spread or pipe over the cooled cupcakes and decorate with blueberries (or other berries).
Health tip: Adding fruit for sweetness and flavour is much healthier than adding additional sugar or food colourings. These can also be enjoyed without icing.
Cook’s tip: You can use homemade apple purée if you prefer to avoid the store-bought ones which usually contain some additives. You can also use some pink ‘all natural’ food colouring to give the icing more colour, if preferred.
Per serve: energy 819 kJ, protein 3.9 g, fat 5.7 g, saturated fat 2 g, cholesterol 28 mg, carbohydrate 32.2 g, fibre 1.8 g, sodium 146.2 mg, GI medium