Seems a bit strange to be posting a recipe using strawberries as we're into Autumn now........ but we're early in the season & I'm still counting on an Indian summer - so I think I can get away with it!
I went fruit picking a couple of weeks ago & came home with lots of "end of season" raspberries & strawberries. I froze loads of them for smoothies, but wanted other ways to use them up too.
I discovered last year that jam making (jelly if you're in the US) is not my forte - ended up with a huge, burnt, sticky mess - wasting all the fruit and having to throw out a good pan too!
Since the Great british bake off is now in full swing, I was inspired to try baking with some of the berries. (this is a TV baking competition show for those of you not in the UK - everyone loves it - especially me! )
So I made these cupcakes which weren't intended for the blog, but they turned out way better than I expected so I've recreated the recipe so to share with you. They honestly could not be easier. Free from dairy & refined sugar too.
This recipe is for 4 cupcakes, because sometimes its nice just to bake enough for a snack with a couple of friends (ok, ok, it was just me in this case!). It's easy to double or triple the amounts to make 8 or 12 cakes.
75g berries of your choice (I used strawberries for the ones shown at the top of the post)
100g doves farm gluten free self raising flour (or equivalent)
2 medium eggs
4 tablespoons rapeseed oil (or light olive oil)
75g maple syrup
1 tablespoon beet powder (optional)
1 level teaspoon baking powder
preheat the oven to 180c
Simply place all the above ingredients into your blender and blitz.
pour into 4 cupcake cases
bake for 25 mins