It was my niece’s first birthday party last weekend and I was asked to make her a sugar-free birthday cake. Now I know what you’re all thinking. The words ‘sugar’ and ‘cake’ are somewhat synonymous but trust me this recipe has no added sugar only natural sugars from fruit. I found the recipe on ‘Homemade Baby Food Recipes’ and adapted it to make these strawberries and cream cupcakes. From the amount of cake and cream cheese smeared around the babies’ faces I can only assume that they went down a treat!
This recipe is also a great treat if you are limiting the amount of refined sugar in your diet.
Here’s how (makes 24 cupcakes):
- 100g rolled oats
- 120g whole wheat flour
- 120g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp baking powder
- 2 1/2 tsp ground cinnamon
- a pinch of salt
- 6 ripe bananas mashed
- 100g melted butter
- 120g chopped fresh blueberries
- 4 eggs
- 180ml apple puree (I used Peter Rabbit Organics Apple Puree)
Cream cheese icing
- 350g cream cheese
- 200ml pureed raspberries
- 50ml apple puree (add more to taste)
- fresh strawberries to decorate
Preheat the oven to 175C (155C fan oven) and line two cupcake trays with cupcake cases. Add all the ingredients together and mix well. Spoon into the cupcake cases until two-thirds full and bake for 30 minutes until golden brown on top. Leave to cool before adding the cream cheese icing.
To make the icing, mix together cream cheese, raspberry and apple puree until smooth. Spoon on top of each cake and spread over the top. Cut strawberries into quarters and place one on the top of each cake.