With 3 boys in the house, I bake a lot. And cupcakes work well. Portion control, they can serve themselves, and a tidy package all in one. These worked wonderfully because a certain Teen didn’t realize they had fruit in them. Ha. I used my hand made strawberry jam for the filling, it is nearly pure fruit.
Which speaking of…last fall I wondered if I had made too many jars of jam. Not at all. I am running through it! All my canned fruit is gone and I am nearly out of pickles. This coming summer and fall? I now know how much to can and store away. I have a feeling I’ll be canning 2 times a month at minimun.
Chocolate Covered Strawberry Cupcakes
- ¾ cup all-purpose flour
- ½ cup whole wheat pastry flour
- ¼ cup unsweetened cocoa powder
- 1½ tsp Ener-G egg replacer
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 1/3 cup neutral vegetable oil
- 2/3 cup pure maple syrup, preferably grade B
- ¼ cup unsweetened almond or coconut milk
- 1 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- ¼ cup strawberry jam (4 ounce jar), preferably homemade
Preheat oven to 375°, line a 12 count muffin tin with liners (preferably Stay-Brite or Wilton Color Bright ones).
Whisk the dry ingredients together in a medium bowl.
Beat oil and maple syrup together, for a minute, on medium with a hand mixer. Add in milk and vanilla.
Slowly beat in flour mixture on low, in 3 batches, till smooth. Add in vinegar.
Drop in one Tablespoon batter into each cup, rap on counter gently to settle. (A 1 Tablespoon Disher helps divide evenly.) Drop 1 teaspoon jam on top of each cup, gently spread over batter. Drop the remaining batter 1 Tablespoon on each cup.
Bake for about 20 minutes, until done on top and a toothpick comes out clean. Let cool, then decorate as desired. A topping of additional strawberry jam is tasty.
Walker checking out the rain, under the roof, while I was taking photos.
Then later he got a buzz cut 😉 He isn’t quite as bald as this photo makes it look. I swear 😀