Thursday, 23 March 2017

Berry Chia Seed Cupcake

About 2 weeks ago, when I was browsing through the range of fruit juices at a supermarket fridge, I came across this new product - Fruit Tree fresh Luscious Berries with organic chia seeds 🍇🍓🍐 Wow 😱 juice with CHIA SEEDS!!! I grabbed one home to try.

Loves the light berry flavour and the feel of smooth chia seeds gliding pass my palate and tongue 😋
Without hesitation, I took out two eggs and the rest of the ingredients, I proceeded to bake 7 light cupcakes using the juice. 

These diary-free cupcakes have a cottony light texture and faint berry flavour. It's a light cupcake that will make you go for more 😁

Yield: 7 muffin size cupcakes


All ingredients in room temperature

2 eggs, separated
50g fine sugar
50g Luscious Berries with organic chia seeds juice
15g golden syrup/honey
20g rice bran/vegetable oil
75g top/cake flour
1/4 tsp baking powder 


1. Line 7 muffin moulds with cupcake liners. Set aside.

2. Mix flour with baking powder using a hand whisk.

3. Pour berry juice, golden syrup, and vegetable oil in a small cup. Set aside.

4. Beat egg whites in a clean and grease-free mixing bowl at high speed using an electric mixer till frothy. This takes about 1 minute.

Add in the sugar in 3 batches, and continue to beat at medium high speed.

When the meringue starts to form a steady trail behind the moving whisks, lower the speed, till the meringue reaches the firm peak stage.

5. Beat in the egg yolk, one at a time.

6. Add in the flour mixture from (2) and berry juice mixture from (3) in alternate sequence. Start with flour and end with flour.
Flour ➡ juice➡ flour ➡ juice ➡ flour

Do not over mix the batter

7. Use a cup cake scoop to scoop the batter into the lined muffin mould to about 4/5 the mould height.
Tap the mould to even out the batter, as well as to get rid of trapped air bubbles.

8. Bake in a preheated oven at 170 degree Celsius for about 7 to 8 minutes, or till the top of the cake has form a flat dome. Lower the oven temperature to 150 degree Celsius, and bake for about 20 to 25 minutes, or till the top has browned, and the cake has shrank a bit from the muffin pan.
Bake at lowest rack of the oven.

When the cake has risen to this height, lower the oven temperature to 150 degree Celsius.

At the end of baking, the top of the cake has become golden, and the side has shrank in size a little.

9. Remove the cakes from the muffin mould and cool on a wire rack.
To avoid moisture loss, cover the warm cakes with a towel or paper kitchen towel.

Enjoy :)

I added 5g of dried raspberry bits to my second batch of cupcakes to make them more delectable 😋

Use a pair of kitchen scissors to cut the 5g of dried raspberries into bit size. Soak the cut raspberry bits in the juice mixture before adding to the batter.

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