These cakes are deliciously moist, light and freeze so well. They are lower in fat and sugar, so pop them into the kids’ lunchboxes, have with a cuppa or top them with cream cheese icing or melted white choc for something special!
90g butter (softened)
1/3 cup sugar
1 teaspoon vanilla essence
2 Tablespoons milk
1 and 1/2 cups Self Raising flour
1 medium sized apple (skin off and grated)
1 cup frozen raspberries (or blueberries or mixed berries)
1/4 cup rolled oats
(You could also add a few white choc buds on top to make them extra special!)
1. Preheat oven to 180C
2. Mix butter, sugar, egg, milk and vanilla. (I use my electric mixer for about 2 mins)
3. Using a spoon or spatula lightly fold in the grated apple and flour. (Don’t over mix)
4. Carefully add in frozen berries. (Don’t over mix)
5. Divide mixture evenly into a 12 cupcake tin. Sprinkle each cupcake with oats.
6.Bake for 20 minutes or until lightly browned.
These will freeze beautifully. You can serve them as is or…..
Drizzled with melted white choc or a blob of cream cheese icing! (*Cream cheese icing recipe below)
*cream cheese icing: beat 125g of Philly cream cheese with 1/2 cup of caster sugar. You can add some another raspberry on top of each iced cake too!)