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Chocolate Covered Strawberry Cupcakes

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.

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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.

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Chocolate Covered Strawberry Cupcakes

Ingredients:

  • 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

Directions:

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.

Makes 12.

Walker checking out the rain, under the roof, while I was taking photos.

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Then later he got a buzz cut 😉 He isn’t quite as bald as this photo makes it look. I swear 😀

Buzzcut

~Sarah

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Comments

  1. I don’t think you can ever can too much. We can pasta sauce, apple sauce and peach and/or pear butter in the fall. We thought we might have too much pasta sauce but that was not the case. It is such an easy weeknight meal. Perhaps we had it more often than we might have if we didn’t have all that sauce but it’s a healthy meal that we like. Also, you can always give away jars if you get tired of something or end up with leftovers when it’s time to can again.

    • Heh…my brother has gotten many jars of spiced blueberry jam this year. I made way too much – so I shared. He knows though that if he throws away my jars and bands I’ll hurt him 😉

  2. I feel the same way about cupcakes as you do, except I always call em muffins 😉

  3. We’re a family of two and I bake waaaay too much ;-). But I agree with you that cupcakes/muffins are great for portion control – and if I freeze the extras, I can just take one or two out and let them thaw. All of this to say: those look like yummy treats.

  4. Oooh yummy! These remind me of my cherry jelly chocolate ones, but with strawberry jam!! Yummy! I love this. I can see why your son ate 8 of them. Haha!

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