Yay! I created my very own first perfect backfire-proof recipe today and I am so jazzed about it! After so many trials and errors and trials and errors and trials and errors and trials and errors...this is so great! You just have to try it. Best thing about it is that not only does it double up as a cupcake and cake recipe but it is also suitable for diabetics, lower in calories than ordinary cupcakes recipes and cake recipes and is easily adaptable to suit vegans and vegetarians by just replacing a few of the ingredients. Here is the recipe, make sure to try it out!
FRUITY NUTTY CUPCAKE/CAKE RECIPE
Makes 36 small cupcakes.
250g salted butter
1/2 cup white sugar
1 cup cow milk
1/4 cup coconut milk
3 teaspoonfuls vanilla essence
25g dessicated coconut
20g milk chocolate, grated
1 handful of a mixture of currants, raisins and sultanas
50g of assorted nuts (cashew nuts, macadamia nuts, peanuts), chopped
2 cups All-purpose flour
11/4 teaspoonfuls baking powder
Preheat the oven at 150 degrees Celsius for 10 minutes.
Cream the butter and the sugar in a bowl until fluffy. NB. The butter has to be really soft and mush, but not molten.
Add in eggs, 1 at at time, and whisk the mixture.
Add in the cow milk, coconut milk and vanilla essence and stir well.
Add the cashew nuts, currants, raisins, sultanas, chocolate and dessicated coconut to the mixture and mix thoroughly.
In a separate bow, mix the flour and the baking powder. Add this into the batter, a little at a time and mix well.
For cupcakes, scoop out the batter with an ice-cream scooper into paper cups inserted into a cupcake baking tin and put each batch in the oven for 20 minutes at 150 degrees Celsius. For a cake, pour the batter into a greased and floured baking tin and put in the oven for 40 minutes at 150 degrees Celsius.
This recipe makes delicious fluffy cupcakes and and cakes. In other recipes, I found that for the same amount of batter, they had 1 1/4 cups of sugar and 500g butter. I feel that I have successfully created a recipe with less than half the amount of sugar and half the amount of butter as required, giving my healthy eating family a healthier choice, not to mention the addition of dried grapes and nuts. I used 20g of chocolate because chocolate eaten in small amounts time after time is good for the heart. I have not tried this with other dried fruits but I guess it would work just as well. For vegans and/or vegetarians, substitute the butter with unrefined coconut oil, which is solid at room temperature, or margarine; soya milk or rice milk to replace cow milk and 1 cup of egg substitute to in place of eggs. BON APPETIT!