Blueberry Cup Cake

Yummy Blueberry Mini Cup Cakes

My Daughter wanted Cup Cakes for her class snack time and I knew Blueberries are a all time favourite with kids and I thought of making Blue Berry Mini Cup cakes for the tiny tots.

I picked the receipe from http://www.marthastewart.com/910478/blueberry-cupcakes and modified the receipe a little bit to suit my calorie intake by replacing the sour crwam with Mountain High Yogurt.



Ingredients:

 

For the Cake

•All Purpose Flour: 1 2/3 cups
•Salt: 0.5 tsp
•Baking Soda/ Soda Bicarbonate : 0.25 tsp
•Baking Powder: 1.0 tsp
•Butter Softened : 0.5 cups - 4 tbs - 0.0stick
• Sugar : 2/3 cup
•Eggs : 2
•Vanilla essence - 0.5 tsp
•Yogurt - 1/3 cup
•Fresh or Frozen Blueberriedberries - 1 1/2 cup


The Blueberry Cake

For the Topping

•Granulated Sugar: 6 tbs
•Dark Brown Sugar : 1/4 Cup
•Cinnamon: 1.0 tsp

 

Procedure:

•Preheat the oven to 375F . Line and grease a cake pan or tin that is 18cm/7 in square.Dust it with All Purpose flour. Line the Cupcake Tin with baking cups.

•Sift together  plain/all-purpose flour, salt , bicarbonate of soda/baking soda, baking powder.

•In a food processor, cream  softened butter until soft and fluffy and slowly add the sugar until well mixed Add the vanilla and the egg. Add in the Flour Mixture in 3 batched alternating with the yogurt.

 

•Fold in the Blue Berries.

•Make the topping: Mix together granulated and brown sugars and cinnamon.

•Pour the batter into the cake pan  or spoon in into the cupcake liners. Level the top . Sprinkle with Cinamon Sugar topping.

•Bake in the middle rack for about 15- 20 min for cup cakes and  25-35 minutes for cakes.Bake until golden and a toothpick inserted in center comes out with moist crumbs attached,. Remove cupcakes from tin, and let cool completely on a wire rack, till the knife comes out clean.

•Can be served with whipped cream/ blueberry jam and cream cheese frosting or just by itself with the cinamon sugar topping it tastes yummy and moist

Fresh Moist Raspberry Cake

The golden crusted Moist Soft Raspberry Cake

We went Berry Picking this Fall and came home laden with delicious freshly picked Balckberries and Raspberries and the outcome of the fresh berries is the just out of the oven light and airy sweet scented moist Fresh Rashberry Cake. The cake has a nice crust on it from the sugar and was a real winner with my family

I picked the receipe from http://www.kitchenbounty.com/2011/04/fresh-raspberry-cake.html and followed his buttermilk variation which made it light and less in calorie.

The Batter with the Raspberries

Ingredients:

•All Purpose Flour: 1 cup
•Salt: 0.25 tsp
•Baking Soda/ Soda Bicarbonate : 0.5 tsp
•Baking Powder: 0.5 tsp
•Butter Softened : 0.5 cups - 4 tbs - 0.5 stick
• Sugar : 2/3 cup + 2-3 tbs to sprinkle on the top
•Eggs : 1
•Vanilla essence - 0.5 tsp
•Buttermilk- 0.5 cup
•Fresh or Frozen Raspberries - 1 cup


Procedure:

•Preheat the oven to 400F . Line and grease a cake pan or tin that is 18cm/7 in square.Dust it with All Purpose flour.

•Sift together 1 cup of plain/all-purpose flour, 0.25 tsp salt, 0.5 tsp bicarbonate of soda/baking soda, 0.5 tsp baking powder.

•In a food processor, cream 0.5 cups softened butter until soft and fluffy and slowly add the sugar until well mixed Add the vanilla  and the  egg. Finally add the Buttermilk and mix well.

•Mix the dry Ingredients to the wet mixtures in small batches until combined.

•Pour the batter into the cake pan and level the top and add the raspberries to it. Sprinkle with sugar.

•Bake in the middle rack for about 25-30 minutes till the knife comes out clean. Cool before inverting the cake.

•Can be served with whipped cream

The Cake filled with Raspberries

Moist Apple Cake

Ingredients:

For Apple Puree
•Cooking Apples: 2
•Cinnamon Powder: to taste
•Water

For the Cake
•All Purpose Flour: 1.5 cups (175gm)
•Salt: 0.25 tsp
•Baking Soda/ Soda Bicarbonate : 0.5 tsp
•Baking Powder: 1 tsp
•Butter Softened : 0.5 cups (100gm)
•Caster Sugar/ Superfine Granulated Sugar : 1 cup (150gm)
•Eggs : 2
•Walnuts

Procedure:

•Make the apple puree ahead of time.

Peel, core and chop cooking apples, and cook gently with a little water (but no sugar), prodding them gently from time to time with a wooden spoon until they form a mush - it doesn't have to be totally smooth.Add a little Cinnamon Powder.


•Preheat the oven to 180C/350F/gas mark 4. Line and grease a cake pan or tin that is 18cm/7 in square.Dust it with All Purpose flour.


•Sift together 1.5 cup of plain/all-purpose flour, 0.25 tsp salt, 0.5 tsp bicarbonate of soda/baking soda, 1 tsp baking powder.

•In a food processor, cream 0.5 cups softened butter with 1 cup caster sugar/superfine granulated sugar. Beat two eggs, and add to the mixture gradually,processing between each addition. Finally, add 1 cup apple puree/apple sauce and Walnuts and mix well.

•Add the flour mixture to the processor and blend all together. Pour cake batter into the prepared pan and bake for 30 minutes. Then lower the temperature to 160C/325F/gas mark 3, and cook for another 15-20 minutes until golden brown and firm to the touch.

•Allow to cool for 10 minutes, then remove from tin and finish cooling on a wire rack.