This week, our Fresh Choice Nelson guest blogger, Paula, has a delicious recipe for Blueberry & Lemon Cupcakes. The perfect treat to encourage your kids to step into the kitchen for some school holiday baking. Don’t forget to head to Fresh Choice Nelson for all your baking ingredients. Take it away, Paula!
The school holidays have kicked off this week. It’s always a great time to get the kids into the kitchen for a spot of cooking. Successful school holiday baking often revolves around sweet treats, like cookies and cupcakes. I have a daughter who was obsessed with macarons.
Fresh Choice Nelson has all the ingredients you need for baking. I have put together a recipe for cupcakes that are gluten-free, sugar-free and taste delicious.
School Holiday Baking – Blueberry & Lemon Cupcakes
Ingredients:
Cupcakes:
- 1 cup of almond meal
- 2 Tbsp of sweetener, to taste
- 1 tsp of baking powder
- 2 Tbsp of butter, melted
- Two Tbsp of cream
- 2 Tbsp of water
- 1 tsp of vanilla
- Two eggs
- 1/4 cup of blueberries, freeze-dried
- 1 lemon, zest and juice
Icing:
- 125g of cream cheese softened
- 1/2 cup of sweetener, icing not sugar
- 1 lemon, zest and juice
Method:
Mix all of the dry ingredients for the cupcakes. Add the butter, cream, water, vanilla and eggs. Whisk through until well mixed. Lastly, add the blueberries and the lemon. Try not to mix too vigourously. This helps to ensure that the blueberries don’t stain the mixture.
Divide the mixture between six muffin cups.
Bake for around twenty minutes at 180 degrees C, then leave to cool.
For the icing, beat together the icing ingredients until they are creamy and smooth.
NIP – Nutritional Information:
Per Cupcake
- Energy – 735kj
- Protein – 6g
- Fat – total – 15g
- Carbohydrates – 4g
- Sugar – 2g
If you’re ready to start your school holiday baking head to Fresh Choice Nelson, or shop online. Click and Collect is available!
