I have been having a great time making scrummy, yummy pineapple cup cakes for our grandchildren. That is of course a complete lie. Astrid and I woofed down half of them before our dewey-eyed third generation even got a look in. Try the Cup Cakes for Kids recipe yourself and you’ll see how fun and easy it is. Top tip though – use silicon cup cake cases from Divertimenti which never stick. You can also get heart-shaped silicon cases.
- 200g • 7oz plain flour
- 1½ tsp baking powder
- 100g • 3½ oz golden caster sugar
- 200g • 7oz trimmed and diced pineapple flesh
- 100ml • 3½ fl oz apple juice
- 3 medium egg whites
- 1 tsp vanilla extract
- finely grated zest of 1 lemon
- 50g • 2oz dried raisins
- vegetable oil for brushing
- 125g • 4½ oz apricot jam
- poppy seeds for dusting
- Preheat the oven to 200C/180C fan/gas 6.
- Sit 10 paper muffin cases in suitable muffin tins.
- Place the flour in a large bowl and sift in the baking powder.
- Add the sugar and stir to combine.
- Place the pineapple in a food processor and whiz to a textured purée. Add this to the dry ingredients with the apple juice, egg whites, vanilla extract and zest, and stir until the dry ingredients are just moistened, then fold in the dried cherries or raisins. The mixture is quite sloppy.
- Brush the inside of the paper cases with oil.
- Carefully spoon the mixture into the paper cases to within 1cm ½ in of the top.
- Bake for 20-25 minutes until lightly golden with the tops just slightly risen – they don’t puff up and over like traditional muffins. Remove the tins from the oven and leave to cool.
- Pre-heat the jam in a small saucepan until it loosens, press through a sieve into a bowl and brush over the tops of the buns to glaze them.
- Dust each one with a pinch of poppy seeds, and set aside for 30 minutes to allow the glaze to set. If wished, peel off the papers to serve. The buns will still be good the next day.
* Cooking Time: 20/25 mins