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FRESH GRAPE CAKE – SO FRUITY & LIGHT

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When we were young we ate fruits as it is.  Now with the import of every kind of fruit to Singapore, we are so lucky to have and eat many different kinds of fruits all year round.

Sometimes there are just plenty of fruits in the house that I came up with recipes using fruits.

This time I experimented with fresh grapes and came up with this moist and delicious cake instead of using dried fruits which was normally done. I converted it to  cupcakes as I had some leftover champagne grapes.  It became one  elegant dessert for an afternoon tea.

Because of its taste and elegance I taught this in my baking class.  Some members tried it at their homes and sent me their pictures.  What more can you ask when your students are successful and so happy with their bakes.  So here is the recipe – do try my simple yet elegant cup cakes and you wont be disappointed of course!

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 INGREDIENTS

120 gms butter

120 gms castor sugar

3 eggs

1 tsp vanilla extract

1 lemon – zest only

200 gms plain flour

1 tbsp cornflour

1 ½ tsp baking powder

¼ cup milk

250 gms fresh grapes – preferably the small variety or champagne grapes

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METHOD

Preheat oven to 170C

Place cake liners onto muffin pans.

Sieve flour, cornflour and baking powder into a bowl.  Add lemon zest. Combine well and keep aside.

Using a mixer or a hand mixer, cream butter and sugar till fluffy.

Add 1 egg at a time, beating well each time.

Add the vanilla extract and combine well.

Fold in the flour mixture. Add milk to combine.

Finally stir in the grapes.

Scoop into the muffin pans and bake for 20 minutes or when a skewer is inserted, it comes out clean.

Cool and serve with a  cup of hot  and lovely English tea.

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Notes

I used mini bundt cake tins to come with this shape of cupcakes.

Though I prefer it to be made into cupcakes you can always make it as one large cake using a 23cm cake pan.  But it may be difficult to cut into slices if you are using larger grapes. So you may want to cut the grapes into 2.

Eggs used are large eggs as it is usually preferred in cake baking. Each egg is about 65 gms.

You can also ice the cake with chocolate ganache. It brings these cupcakes to another level – divine!

 

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