Spiced Apple And Blackcurrant Cupcakes With Fruit Shoot

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.

Allergy Friendly Easter Cupcakes

Easter is always a tricky time for Frankie and his allergies but this year he is feeling it even more so.

For a few months he had been allowed dairy and it had opened up his eyes to the world of real chocolate.

We had all really hoped that this would be the first year he would be able to get a Easter egg the same as his siblings but sadly this isn’t the case.

Stomach problems, bad skin and mood swings had all come on in force again and the doctors decided it was probably down to the dairy so we had to say goodbye to it again.

It’s been a hugely tough couple of months as he was so enjoying everything that came will the inclusion of dairy so this Easter I’m going to have to go that extra mile to make it special for him.

These cupcakes that mimic a chick cracking from an egg have really put a smile on his face and could easily be converted to your usual ingredients.

Allergy Friendly Easter Cupcakes 

  • 100g gluten free self-raising flour
  • 100g caster sugar
  • 100g dairy free spread
  • Egg replacer for equivalent of 2 eggs
  • 1tsp baking powder 
  • Pack ready roll fondant icing 
  • 12 decorative chicks
  • 12 cupcake cases 
  1. Preheat the oven to 200C/Gas 6/400F and lay out cases into cake tin.
  2. Add all ingredients to a large bowl and mix with electric whisk until combined.
  3. Place ingredients into cases as bake for 13/16 mins.
  4. Once cook allow to cool on rack.
  5. Whilst cooling roll out a small amount of icing to about a thickness of 2cm.
  6. Cut out a circle slightly larger than the cakes and create a cross in the middle.
  7. Lay on top of the cake and peel up edges of the cross to open a whole in the centre.
  8. In this gap place one of the chicks to create the look of a hatching chick.

Allergy Friendly Strawberry Cupcakes

Valentines Day is fastly become a big celebration in the UK with it being a day not just for couples but something that the children now join in with.

My older children all attend Valentines  discos at school and the younger ones have made some beautiful cards at school.

To be honest for me it should be something special left for couples to enjoy but im going with the flow and letting the kids join in with the celebrations too!

Number four wanted to do some baking this week so we went with a pink theme and made some strawberry flavoured cupcakes that were suitable for his allergies.


Strawberry Flavoured Cupcakes

Cake Mixture

  • 110g self raising wheat free flour
  • 110g dairy free margarine 
  • 110g caster sugar
  • Egg replacer equivalent to 2 eggs
  • 1 tsp strawberry flavouring
  • 1tsp red colouring

Buttercream Frosting 

  • 140g dairy free margarine
  • 250c icing sugar
  • Few drops red colouring
  • Strawberry flavoured sparkles
  1. Preheat the oven to 180C/Gas Mark 4 and lay out 12 cake cases ready for filling.
  2. Best the butter and sugar together, add the egg replacer, flavouring and food colouring.
  3. Fold in the flour until completely mixed.  Then transfer to cake cases.
  4. Cook for 10 mins then place in a wire rack to cool.
  5. Make up the buttercream by combining the margarine with the sugar and then mixing in the food colouring.
  6. Once the cakes are cooled place the butter cream on top and pull a fork over the top to create a rough surface and then sprinkle over the strawberry sparkles.