No fat Cupcakes

This recipe was passed to me by my sister-in-law who lives in Liverpool. She usually makes it as a loaf but I felt it had potential to be a good cupcake recipe especially with it having no fat. It is ideal for those who want to enjoy cupcakes but who want to reduce fat in their diet and want to increase their fibre intake. I have shown pictures of it as cupcakes and as a loaf. I also think that the sugar content could be reduced to appeal to those who are watching their calorie intake as part of a diet.
Ingredients for 12 cupcakes.
2 Weetabix
300ml--12 fluid ozs--just over 1/2 pint of semi-skimmed milk
1 cup--4 ozs mixed dried fruit
2 cups--8 ozs self-raising flour(flour with a raising agent included)
1 egg beaten
3/4 cup--4 ozs brown sugar
1 teaspoon of mixed spice powder( this can be left out or another favourite spice can be added)
1/2 teaspoon of baking powder
Method
Put the Weetabix in a bowl with the milk, dried fruit and sugar, and leave overnight to soak.
Add the flour, beaten egg and baking powder.
Mix together and divide into cup cases, just fill 2/3 full.
Cook for 20 minutes at Gas 5, 375F, 190C.
Test with a wooden cocktail stick. If it comes out clean they are cooked.
No Fat Loaf
Follow the recipe above but put into a loaf tin and cook for 1 1/4 hours at gas 4.
Test again with a wooden cocktail stick.
The ingredients in a bowl, Weetabix , raisins, cherries and sultanas. Milk is added and they soak overnight.

Adding the flour, egg and baking powder to the mixture.

This shows the texture of the mixture.

The mixture is divided out into the cup cake cases. It looks dark because some are brown cases.

The cupcakes cooking in the oven.

The cooked cupcakes.

An individual no fat cupcake. I am going to find ways of decorating and adding a topping that complements the cupcake.

This shows the texture of the cupcake when it has been cut in half. It is light and soft.

I think this would be good without the fruit and vanilla essence added to make a plain cupcake. I think that you could also add some cooked apples or pureed fruit such as peaches, banana and mango. It would be worth trying out.

Thanks for reading and check out the ideas and recipes in the labels on the left.

Baking Equipment

These cup measures are great for doing recipes which require these and I use these to convert my own recipes to cups. I found these in Tesco. They also have good cutters with letters and numbers for decorating cupcakes. These are good for converting recipes to USA amounts. I also found some this week which have all the spoon measures on the handle.

Banana Cupcakes--Egg Free

I have adapted this recipe from an old English vinegar cake. It is made by a rubbing in method and does not contain any eggs. I think it could be adapted further to use oil instead of butter, soya milk instead of cow's milk and then it would be a vegan cupcake recipe. I hope to try this out but with another type of flavouring instead of banana.
The resulting cupcake was moist in texture, light and spongy.
Ingredients
8 oz--225gm--2 cups plain flour
4 oz--112gm--1/2 cup butter
4 oz--112 gm--1/2 cup sugar
1/8 pint--125 ml of milk
1 1/2 tablespoons of vinegar
1/2 teaspoon of bicarbonate of soda
1/2 large banana mashed
Method
Sieve the flour into a bowl.
Add the butter which now needs to be cut into small dice size pieces.
Rub the fat and flour together until it is like fine crumbs, between your fingers and thumbs.
Add the sugar
Add the mashed banana and mix together.
Put the milk in a jug and add the vinegar.
In another container dissolve the bicarbonate of soda in 1 more additional tablespoon of milk.
Add this liquid to the milk and vinegar.
This will start to froth.
Add whilst still frothing to the banana and flour mixture.
Mix together and spoon into 12 cupcake cases, about 1/2 to 3/4 full, see photograph below.
Cook at gas 5, 190C, 375F for about 15 to 20 minutes. do not open for the first 14 minutes or else they will deflate.
Check with a wooden stick, if they are too sticky they are not cooked.
Cool on a tray


The flour and butter are rubbed together between the fingers and thumbs until it is like fine crumbs, see below.

The mashed banana is added to the flour and butter and mixed together.

The completed mixture is put into cupcake cases.

The cooked banana cupcakes recipe. Cool on a tray and think about the topping

Hope these turn out well.

Enjoy, thanks for reading

Kumquat Cupcakes

I found these crystallized Kumquats at a French market.
Ingredients
4 oz--110 gm--1/2 cup sugar
4 oz--110 gm--1/2 cup unsalted butter or margarine
4 oz--110 gm--1 cup plain flour
1 teaspoon of baking powder
2 eggs
The seeds from 1 vanilla pod or 1 teaspoon of vanilla essence
1/2 cup of chopped crystallized kumquats for the mixture
Topping
1/2 cup kumquats to decorate the top of the cupcakes
angelica for the cupcake decoration
cream cheese
juice of 1/2 lemon for topping
Method
Cream the butter and sugar
Add the eggs one at a time and mix in well.
Add the vanilla essence and chopped kumquats
Sieve in the flour and baking powder
Mix gently together
Put into cupcake cases
Bake at gas 5, 375F, 190C for 20 minutes
Cool
Topping
Mix together some cream cheese and lemon juice, add a dash of fine sugar to taste.
Spread onto cupcakes.
Add kumquats and angelica
Enjoy



Thanks for reading. Enjoy