This is number 28 in my Muesli Bar Challenge series. For those of you who are new to the site, the Challenge is a school year’s worth of lunch box treats that fit the Witches Kitchen definition of healthy and ethical, that are easy enough to be a real option, and that my school age reviewers prefer to the overpackaged junk food marketed as suitable for kids’ lunch boxes.
Mulberries are right in season up here, and like most foods with that deep colour, they’re full of antioxidants and phyto-nutrients. They’re also rich in iron and a good range of vitamins and minerals. Chocolate is also a good source of anti-oxidants and when it isn’t combined with fake fats and too much sugar, it’sactually good for you!
Makes 12 cupcakes.
Put a good cup of fresh mulberries in a small pot with 4 dessertspoons of raw sugar. Bring to the boil and simmer gently for about 10 minutes. You don’t want jam – you want slightly broken up mulberries in a small amount of syrupy juice.
Meanwhile, beat together:
- 1½ cups of wholemeal self-raising flour
- 3 dessertspoons of brown sugar
- 4 dessertspoons of grape seed, macadamia or other mild flavoured oil
- 4 dessertspoons of cocoa powder
- 2 eggs
- ½ teaspoon vanilla essence
- pinch salt
- ¼ cup plain low fat yoghurt
Gently fold the mulberries into the cake batter, mixing just enough to spread them through it with swirls of the juice. Spoon the mix into cupcake papers. Bake in a moderate oven for around 25 minutes until they bounce back when pressed. (The usual straw test is a bit unreliable with these because of the pockets of mulberry.)