Sunday, March 27, 2011

Dairy-Free Berry Cupcakes

These little treats are perfect for the lactose-intolerant cupcake lover! Just recently, I learned that my son has a milk allergy so I have been looking up some new yummy recipes that I can make for him. Not only is this recipe healthy but it is delicious too!

I got the recipe from this cute cupcake book:
500 Cupcakes: The Only Cupcake Compendium You'll Ever Need

Dairy-Free Berry Cupcakes Recipe:

2 1/2 cups mixed fresh berries (blueberries, strawberries, cranberries, blackberries)
2 cups all-purpose flour (I used whole wheat flour)
1/2 cup packed brown sugar
1 tbsp baking powder
4 tbsp vegetable oil
2 lightly beaten eggs

For the topping:
1/2 cup mixed berry jam


Preheat oven to 350 degrees F. Place 12 paper baking cups into a muffin pan. In a food processor, puree 1 1/2 cups of the berries until smooth. In a small bowl, lightly crush the reserved berries with a fork. In a medium bowl, mix the flour, sugar and baking powder. In a large bowl, beat the oil and eggs. Add the pureed berries and mix well. Stir in the flour mixture until combined. Fold in the crushed berries.
Spoon the  batter into the cups. Top each cupcake with a teaspoon of jam. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

Store in an airtight container for up to 3 days, or freeze for up to 3 months.


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