There are some things that you miss more than others when eating healthy. Sure, you can indulge on occasion (for example my GF pizza for lunch today!) but I like to save that for special occasions. Today’s special occasion was that it is a Thursday; a stretch to find anything special in that I know!
One of the things I refuse to budge on with my kids is Artificial Colourings. Some of those are especially nasty with more ingredients only recognisable by numbers than words. They can play a role in modifying children’s behaviour (never for the better!), cause skin rashes and tummy upsets; and that’s just in our house. There are companies that make natural colourings but they are never as vibrant as the chemically based versions but they can help to brighten up an otherwise plain looking dessert.
I have found the best way to add colour and flavour to cakes and creams is by using stewed berries (essentially Jam). By first cooking the berries the flavours are intensified and the colours become rich and vibrant. It’s the technique used to make Blueberry Whipped Cream and Strawberry Whipped Cream. It’s simple and there’s no need to add any sweetener, unless the berries are a bit tart then a dash of maple syrup can help. If you are time poor use Jam instead, with the approximate ratio of 2 Tablespoons per 1/2 Cup of Cream. If using Jam in the cupcake substitute 1/2 Cup for the 200 grams of blueberries.
These Blueberry Cupcakes are super berry tasting and quite colourful! I have paired them with Lemon Whipped Cream (the reverse of these cupcakes) but they would quite nicely with Whipped Coconut Cream or even Blueberry Whipped Cream for a blueberry overload. The colour of the mixture verges on army green but don’t worry it won’t bake that way!
Naturally coloured and sweetened these Blueberry Cupcakes are a great party treat.
- 200 grams Blueberries (fresh or frozen)
- 4 Eggs, separated
- 1/4 Cup Maple Syrup
- 2 teaspoons Vanilla Extract
- 1/2 Cup Milk (of choice)
- 1/2 Cup Coconut Flour
- 4 teaspoons Baking Powder
- 1 can Coconut Cream (400ml), opened and refrigerated overnight
- 2 teaspoons Vanilla Extract
- 1 teaspoon Maple Syrup
- 2 teaspoons lemon juice
- Zest of 1 lemon
- Place the blueberries and 1 tablespoon of water ins small saucepan and bring to the boil over a medium/high heat. If the berries are a bit tart then add up to 1 Tablespoon of maple syrup or honey.
- Once boiling reduce the heat to medium and simmer for 10 minutes. Stir regularly to prevent The berries sticking to the pan. The berry mixture will resemble a thick jam.
- If the berries are still whole use a masher or blender to break them down. Allow the blueberry mixture to cool completely before using (place it in the fridge for a faster result).
- Pre heat the oven to 175C/350F.
- Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
- Whisk the egg whites on medium until soft peaks form.
- Slowly add the maple syrup and vanilla extract.
- Add the egg yolks and whisk on medium until combined.
- Add the Blueberry mixture and milk and whisk until combined.
- In a separate bowl sift the coconut flour and baking powder.
- With the mixer on medium/low add the flour mixture.
- Place 8 cupcake liners in a tray and spray.
- Evenly pour the mixture into the liners and smooth the top of the cupcakes.
- Bake for 20-23 minutes or until cooked through.
- Remove from the oven.
- After 5 minutes remove from cakes from the tray and allow to cool.
- Frost with Lemon Whipped Cream or Blueberry Whipped Cream once fully cooled.
- Remove thickened cream from the can, discard the watery component.
- Place cream, maple syrup and vanilla into a mixing bowl of a kitchen stand mixer and whisk on high until thickened.
- Add the lemon juice and zest and whisk until combined and thick.
- Place the cream in the fridge to thicken for at least 30 minutes before serving.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/