Sourdough discard blueberry and chocolate cupcakes

Since having our sourdough starter (Dough Exotic) we have had to be creative about how we use the discard. This recipe is based on The Boy Who Bakes banana and chocolate recipe; we didn't have any over-ripe bananas so used an extra egg.

Sourdough discard blueberry and chocolate cupcakes
Makes 20 cupcakes

200g sourdough discard
1 tsp vanilla extract
3 eggs
150g softened unsalted butter
185g granulated sugar
150g plain flour
2 tsp baking powder
1/2 tsp table salt
125g blueberries
125g dark chocolate, roughly chopped into chunks

Preheat the oven to 180C and line muffin tin with cake cases.

Stir the sourdough discard, vanilla extract and eggs.

In a separate bowl whisk the softened butter and sugar until pale and creamy. Add this to the sourdough bowl.

Fold in the flour, baking powder and salt.

Stir through the blueberries and dark chocolate.

Spoon into the cupcake cases and bake in the preheated over for 22 minutes.

Comments

Frozen yogurt breakfast bowl

I feel as if Instagram and Pinterest are awash with photos of breakfast bowls containing ingredients I just can't get my hands on in Wales (mail order acai berries anyone?) I did want to jump on the trend bandwagon however and so have been enjoying frozen yogurt breakfast bowls instead (sprinkled with some homemade granola of course - this batch has cashews rather than ginger in though). I make this in my smoothie maker - anything with the ability to blitz frozen fruit will do. I can thoroughly recommend this as a breakfast to get you kick-started in spring! To make 1 portion of frozen yogurt breakfast bowl you will need: A handful of frozen berries - the major supermarkets do this really well 1 banana 1 tablespoon of greek yogurt A splash of milk From experience of multiple attempts at this, you need to order the ingredients in the blender so that the banana and yogurt are nearest the blade (to create a kind of paste) with the frozen berries ...

Honey and tahini popcorn bites

We recreated the Secret Squirrel's honey popcorn slices this weekend. They're deeply delicious without being too bad for you, the tahini adds a nuttiness to them which is perfectly balanced with the sweetness of the chocolate and coconut….basically they're super. Simple as that. Whilst you're waiting for them to cool in the fridge too the extra popcorn pieces are perfect dipping implements in the scraped out chocolate and tahini/honey mixing bowls (naughty). To make a tray of honey and tahini popcorn bites you will need: 4 cups of popcorn (cover the bottom of a medium saucepan with kernels and that'll give you just over 4 cups…just incase you have any accidents involving popcorn on the floor!) 1/4 cup tahini paste 2 tbsp honey 2 tbsp melted coconut oil (plus a bit more to cook the popcorn) 1/2 tbsp agave syrup (or maple) 2 tbsp cocoa powder Line a square tin with foil Melt the coconut oil in a medium saucepan and add to this the popcorn kern...

Elderflower and white chocolate shortbread

Anyone that knows me will know how obsessed I am with elderflower cordial. For that reason I thought it was about time I started incorporating it into my baking. I found a lovely recipe on Wallflower Girl's blog and decided to give it a go. It was originally going to be a white chocolate and elderflower combination but there was a lonely lemon that I thought would make these even more of a springtime treat. I managed 2 cake tins worth of shortbread, which equated to 16 slices. To make elderflower and white chocolate shortbread you will need: 250g butter 100g caster sugar 2 tbsp elderflower cordial 1/2 tsp vanilla extract The rind of 1 lemon 300g plain flour 100g chopped white chocolate Preheat your oven to 180C and prepare your baking tins. I went for 2 silicon cake tins to get the classic shortbread eighths but you're welcome to go for a square tin and create fingers...cut out rounds...whatever you fancy! You'll just need to increase the cooking time ...

Classic Caggs

Search This Blog