Blackberry Preserve Stuffed Gluten Free Cherry Cupcake

Blackberry preserve stuffed gluten free eggless cherry cupcake with buckwheat flour, cornmeal, soyabean flour and almond.
Soft moist and superbly delicious cupcakes. If you want you can also make single cake with this recipe.

I love to try different flour in my bakes. Soyabean flour is a super hit. Soya flour makes the cake super soft. This time used buckwheat flour or kuttu ka atta. Usually used in fasting foods.

The antioxidant and fiber content of this food lends itself to a number of significant health benefits. Here is an overview of the top 6 nutritional benefits of this pseudocereal.
1. Improved Heart Health.
2. Reduced Blood Sugar.
3. Gluten Free and Non-Allergenic.
4. Rich in Dietary Fiber.
5. Protects Against Cancer.
6. Source of Vegetarian Protein.
To read more about buckwheat flour click here.

Recently saw a post of a very talented chef Surjendra Krishna Chakrabarti. Surjendra served Bacon Muffins with Blueberry Sauce. I loved the idea but I stuffed the cupcakes with blackberry preserve. I have some blackberry preserve in my pantry so used it. Thanks chef for the idea. And thanks to Bhuira Jam for sending me this delicious blackberry preserve. Already used it in my Dundee cake.

This blackberry preserve stuffed gluten free cupcakes are a super hit among my family and friends.
You may like some more stuffed bake on this blog.

Eggless rasgulla cupcakes

Eggless orange muffins with chocolate inside

Our this week’s 190 #Foodiemonday bloghop theme is Mini cake suggested by Preethi Prasad who blog at Preethi cuisine.
Do visit her space for delicious recipes she shared.

I have used three gluten free flours and almond in these cupcakes. Cornmeal, buckwheat flour and Soyabean flour. If you don’t have any of these flour then you can substitute them with any other flour like oatmeal, almond flour or any other gluten free flour. Or you can also use whole wheat flour or refined flour. But try to use little Soyabean flour in your cake. Soyabean flour will make your cake super soft and moist.

Recipe

Buckwheat flour – 1/2 cup

Cornmeal – 1/2 cup + 1 tablespoon

Soyabean flour – 1/2 cup

Almond – 1/4 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Oil – 1/3 cup

Vinegar – 1 tablespoon

Milk – 3/4 cup

Cherry – 1/2 cup, pitted and quartered

Cherry juice or syrup – 1/4 cup

Vanilla essence – 1 teaspoon

Glazed or candied Cherry for topping – 6

Method

1. Preheat the oven at 180Β°.

2. Grease the cupcake moulds or line with cupcake liner.

3. Mix 1 tablespoon cornmeal in the quartered cherries.

4. Grind the almonds into fine powder.

5. Mix Vinegar with room temperature or slightly warm milk and keep aside.

6. Sift the buckwheat flour first.

7. Then sift again with Soyabean flour, cornmeal, baking powder and soda.

8. In a large bowl whisk oil, powdered sugar and cherry juice or syrup. I have used canned cherry so used the syrup but if you are using fresh cherry use cherry juice.

9. Add vanilla essence and whisk well.

10. Now add all the dry ingredients gradually. First add half of the flours, and mix then add remaining half, ground almonds and mix well. Don’t overdo. Just make a lump free smooth batter.

11. Fold in the cherry pieces.

12. Pour the batter into the cupcake moulds.Fill 1/4 of the moulds.

13. Place 1 teaspoon blackberry preserve in the middle. If you don’t have blackberry preserve then you can use any fruit jam of your choice.

14. Pour the batter again over blackberry preserve. Fill the moulds 3/4.

15. Tap the moulds gently on your kitchen counter.

16. Place half candied or glazed cherry in the middle of every cupcakes.

17. Bake in the preheated oven at 180Β° on middle rack for 15 – 20 minutes.

18. Check with a toothpick. Insert a toothpick in the middle of a cupcake. Toothpick should comes out clean. If not bake for few minutes more.

19. Let the cupcakes cool down before serving.
Enjoy the soft, moist, delicious and blackberry preserve or jam filled cupcakes.
Happy baking 😊

Notes

1. Any flour can be used instead of these gluten free flour.

2. You can use any fruit jam instead of blackberry preserve.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Gluten Free Lemon Cherry Loaf Cake / Eggless Cake

 

When life gives you lemons, make lemonade or make lemon cake 😊

 

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Gluten free lemon cherry loaf cake with Soyabean flour and oats.
A delicious eggless cake with the mixed flavour of lemon, cherry and coconut. Cake is super soft and moist.
Not only delicious but you will love it’s colourful look when slicing.

Planning to make this cake with Soyabean flour. My Pineapple cupcakes with Soyabean flour was a super hit among my family and friends. Loved the texture of Soyabean flour cake. It was super soft and delicious.
When our bloghop member Sasmita suggested this week’s 162 #Foodiemonday bloghop theme #lemonAffair, I immediately made this cake and very happy with the taste.

I have mentioned all the health benefits of Soyabean flour in pineapple cupcake post. So no more health, today I am talking only about taste. Yes no doubt Soyabean is protein rich and nutritious. It will make your cake more delicious, soft and moist than any other flour.

You will also love the taste of cherries in this cake.
There is something about cherries that makes us want to associate it with all things sweet and decadent. When they are not sitting pretty on top of cakes, they are one of the main ingredients in desserts. Sweet, tarty and ever-so delightful, cherries enjoy a massive following across the globe. But did you know that if consumed in the right way, cherries could also prove to be a treasure trove of health benefits? Montmorency cherries, a variety of sour cherry produced in France and Canada, are packed with anti-inflammatory compounds. This bright red variant of cherry is said to be ten times more effective in healing pain than popular pain relievers available in market. The yellow and red ones (particularly sour in taste) are loaded with vitamin C. Cherries also contain significant amounts of melatonin, a unique chemical that can promote sound sleep. Cherries are also extremely high in heart-healthy potassium that regulates heart rate and blood pressure . Not just that, the ruby red delight has anti diabetic properties too. Yes, you heard us! This dessert staple, packs in antioxidants and compounds that could help manage blood sugar levels too.
Source

So try it and enjoy the lip-smacking taste of this cake. You will love the mixed flavour and taste of lemon, cherry and coconut.
I have used lemon glaze and sprinkle desiccated coconut over it. But its optional. You can serve it as a tea cake without any topping.

Recipe

Soyabean flour – 1 cup

Oats powder – 1/2 cup

Lemon juice – 1 tablespoon

Lemon zest – 1/2 teaspoon

Cornflour – 2 tablespoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Condensed milk – 1/2 cup + 2 tablespoon

Olive oil – 1/2 cup

Vanilla essence – 1 teaspoon

Cherry juice – 1/2 cup or as require

Cherry – 1 cup, pitted and chopped

For lemon glaze

Lemon juice – 1 tablespoon

Powdered sugar – 1/4 cup

Lemon zest – 1/2 teaspoon

Desiccated coconut to sprinkle

Method

1. Preheat the oven at 170Β° for 10 minutes.

2. Grease a baking pan with olive oil and dust with soyabean flour.

3. In a bowl sift Soyabean flour, oats powder, cornflour, baking powder and soda.

4. In a large bowl mix condensed milk, olive oil, lemon juice, lemon zest, vanilla essence and 1/4 cup cherry juice. If you are using canned cherry use the syrup.

5. Whisk everything well.

6. Now add the dry ingredients gradually. Mix well.

7. Add remaining cherry juice and make a lump free smooth batter. Don’t overeat.

8. Pour the batter in greased and flour dusted cake tin.

9. Bake in preheated oven for 30 – 40 minutes or until toothpick comes out clean.

10. Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle, if it comes out clean your cake is ready.

11. Let it cool down completely.

12. For glaze whisk lemon juice, powdered sugar and lemon zest. Whisk till smooth.

13. Spread lemon glaze over the cake and sprinkle desiccated coconut.

14. Slice and serve.
Enjoy the heavenly taste.

Notes

1. You can also make this cake with refined flour or whole wheat flour.

2. I have used canned cherry but if you have fresh cherry, you can use it.

3. I made it in a loaf pan, you can make it in round or any other cake pan.

4. Lemon glaze is optional. You can make it without glaze and enjoy as a tea cake.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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