Baby cakes are low in sugar and extremely soft. They are also a good source of calcium and fibre.
Aunty Janey’s Strawberry Babycakes
Suitable for: toddlers and older children
Ingredients:
• 1 cup whole-meal flour
• ½ cup unbleached white flour
• ½ cup canola margarine
• ¾ cup sugar
• ½ tsp salt
• 1 ¾ tsp baking powder
• 1 tsp vanilla essence
• 2 large eggs
• ½ cup low fat milk
• 1 tsp “no-sugar-added” strawberry jam
• ½ cup pureed fresh strawberries
(Makes 80 1” by 1” micro-mini muffins)
Approximate Analysis:
• 30 kcal
• 0.6 g protein
• 1.3 g fat
• 4 g carbohydrate (of which 2 g are sugars)
• 6 mg calcium
• 0.3 mg fibre
• 0.7 mg vitamin C
Method:
1. Combine whole-meal and white flour together, add baking powder and salt and mix well.
2. Stir margarine, sugar and eggs together until smooth, then add vanilla essence and milk. Add strawberry jam and pureed strawberries. Mix well.
3. Spoon dry mixture into wet mixture gradually and stir until well mixed.
4. Pour baby cakes mixture into tiny patty cake holders (about 1” by 1”) and bake for 10-12 minutes at 190 to 200 degrees Celsius.