During the summer I was challenged by Fruit Shoot to get out and about andtake part in some foraging with the little ones.
It was a great way to get the kids active and let them see how readily available fresh food packed with goodness really is.
Fruit Shoot has really taken this on board when creating their juices which are packed with real fruit, no flavours, no colouring and plenty of added vitamins.
They are really passionate about getting kids to eat well and with this in mind they created a fantastic hamper full of goodies to grow, bake and create lots of tasty, fruity recipes at home which they kingly sent to me.
The recipe that really stood out for me was the spiced apple and blackcurrant cupcakes that was devised by recipe creator-Holly Bell.
The one minor problem that we had was that there was a distinct lack of blackcurrants here so we had a little change around and substituted them for blackberries instead which worked pretty well.
Oscar had a great time getting his hands dirty and cooking up a storm.
I love getting the little ones involved in the whole process of cooking and with the addition of the blackberries it was the perfect time to recall our foraging trip.
If you fancy having a go yourself then I have left the recipe for you below, I would love to see how you get on.
Spiced Apple And Berry Cupcakes
- 175ml oil
- 180g muscavado sugar
- 170g self-raising flour
- 1tsp bicarbonate of soda
- 3 large eggs
- 160g grated apple
- 1/2tsp ground ginger
- 150g of backcurrants or blackberries
Preheat the oven to 180C/has mark 4 and line a 12 hope cupcake tin with large cupcake or muffin cases.
Once the oven has preheated mix all the ingredients together with a wooden spoon until there aren’t any lumps or traces of egg yolk visible. Pay particular attention to the sugar as it can sit in lumps.
Stir through the berries carefully, spoon into cases evenly and bake for 20-25 mins until well risen and a toothpick comes out of the middle of the cupcake clean.
Leave to cool on a wire rack.