Dairy Free Berry Cupcakes

I have a little munchkin in my life who can't have dairy.  Now, I imagine that it’s hard to avoid dairy when you have a kid, considering all of the ready made foods and snacks out there that kids love which contain dairy....and I knew I would be seeing his mama so I thought I would send these along with her for him to try - Dairy Free Berry cupcakes.   Fresh berries are in abundance at this time of year in Ontario, which is perfect for this recipe.....

Dairy Free Berry Cupcakes

(Adapted from 500 cupcakes)

Serves 12

Ingredients:

2 1/2 cups mixed fresh berries (blueberries, strawberries, cranberries, blackberries - I used blueberries, and strawberries)

2 cups all purpose flour

1/2 cup packed brown sugar

1 tbsp baking powder

2 tsp vanilla extract

1/2 tsp almond extract

4 tbsp vegetable oil

2 lightly beaten eggs

1/2 cup mixed berry jam

Directions: 

(1) Preheat the oven to 350 degrees

(2) Line a muffin pan with cupcake liners

(3) In a food processor, puree 1 1/2 cups of the berries until smooth

(4) in a small bowl, dice up the remaining berries

Diced strawberries...

(5) In a medium mixing bowl, combine the flour, sugar and baking powder; set aside

(6) In a large mixing bowl, combine the eggs, oil, vanilla and almond extract

(7) Add the puréed berries to the wet ingredients

(8) With a spatula, fold in the dry ingredients

(9) Fold in the remaining diced berries

(10) Spoon the batter into the cups

-I put about a heaping 1/4 cup of batter in each cupcake cup...they will rise a bit as they are baking...

(11) Top each cupcake with a teaspoon of jam

-I used the Smuckers 'no sugar added' Strawberry variety

Ready to bake!

(12) Bake for 20 minutes or until toothpick is dry

(13) Remove pan from oven and cool for 5 minutes

(14) Remove the cupcakes and cool completely on a rack

-These can be stored in an airtight container for up to 3 days & frozen for up to 3 months...

Nutritional Information (for one cupcake):

Calories 199

Fat 5.5g

Carbs 33.2g

Fibre 1.7g

Protein 3.2g

Sugar 15.6g

Sodium 92.7mg

WW points 5

Optional - If you are not too concerned about your sodium intake, I put a couple of large salt crystals on top of the strawberry jam (prior to baking) to add to the flavour dimensions...

There are a couple of yummy alternatives to the berries:

Peach and berry cupcakes

-substitute 1 1/2 cups canned peaches - puréed, for 1 1/2 cups of the mixed puréed berries

Apple and berry cupcakes

-substitute 1 1/2 cups unsweetened apple sauce for 1 1/2 cups of the mixed puréed berries

-I haven't tried this version - but when I do I might add some cinnamon and a pinch of nutmeg....

Happy Cooking!