A Week of Cake - DAY 1 - Breakfast Cupcakes

Yesterday was spent in preparation for my week of cake-eating, in total I baked EIGHT batches of cakes. During the next week I will be sharing those recipes on my blog everyday. I will also keep you updated on my daily diet (admitting to the world how much I eat!), and I’m sure my numerous cravings for fresh fruit and vegetables. I will keep a tally of ingredients used and how many different types of cake I eat each day. I have decided to modify my rules ever so slightly…as a girl should never say no to cake…if anyone happens to offer me homemade cake I will simply have to accept. I have taken my weights and measurements (a girl never tells), and I will reveal whether I have managed to maintain my healthy weight whilst only eating cake…

I’d love to read your comments about my efforts, and feel free to get your friends to head over to my blog too.

Monday morning began with…

 

Breakfast Cupcakes

These cupcakes contain muesli, orange juice and marmalade - all you could ever need from a breakfast!

Preheat the oven to fan 190°C/gas 5.

Soak 4oz dried apricots, chopped into pieces, in 4 tablespoons of orange juice.

In a large bowl beat 2 large eggs with 150ml low-fat soured cream, 100ml sunflower oil and 3oz caster sugar, then add the apricot mixture.

In a separate large bowl put 10oz self-raising flour, 1 tsp baking powder and 2oz muesli (I used fruit and seed, but a crunchy muesli would work best), gently stir in the wet mixture.

Combine thoroughly, but be careful not to overmix (you want nice light muffins, not tough!)

Spoon the mixture into 12 large cupcake cases in a muffin tray. Make a hole in each using your thumb or a teaspoon. Spoon a teaspoon of orange thick-cut marmalade into each hole.

Combine 2oz light brown sugar with 2 tablespoons sunflower oil and 2oz muesli, sprinkle over the top of each muffin.

Bake for 25 minutes, until well risen and golden.

Recipe adapted from “Breakfast Munching Muffins” in 101 Cakes and Bakes