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You are here: Home / Baked Delicacies / Blackberry Preserve Stuffed Gluten Free Cherry Cupcake

Blackberry Preserve Stuffed Gluten Free Cherry Cupcake

08/04/2019 by Sujata Roy 14 Comments

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Blackberry preserve stuffed gluten free eggless cherry cupcake with buckwheat flour, cornmeal, soyabean flour and almond.
Soft moist and superbly delicious cupcakes. If you want you can also make single cake with this recipe.

I love to try different flour in my bakes. Soyabean flour is a super hit. Soya flour makes the cake super soft. This time used buckwheat flour or kuttu ka atta. Usually used in fasting foods.

The antioxidant and fiber content of this food lends itself to a number of significant health benefits. Here is an overview of the top 6 nutritional benefits of this pseudocereal.
1. Improved Heart Health.
2. Reduced Blood Sugar.
3. Gluten Free and Non-Allergenic.
4. Rich in Dietary Fiber.
5. Protects Against Cancer.
6. Source of Vegetarian Protein.
To read more about buckwheat flour click here.

Recently saw a post of a very talented chef Surjendra Krishna Chakrabarti. Surjendra served Bacon Muffins with Blueberry Sauce. I loved the idea but I stuffed the cupcakes with blackberry preserve. I have some blackberry preserve in my pantry so used it. Thanks chef for the idea. And thanks to Bhuira Jam for sending me this delicious blackberry preserve. Already used it in my Dundee cake.

This blackberry preserve stuffed gluten free cupcakes are a super hit among my family and friends.
You may like some more stuffed bake on this blog.

Eggless rasgulla cupcakes

Eggless orange muffins with chocolate inside

Our this week’s 190 #Foodiemonday bloghop theme is Mini cake suggested by Preethi Prasad who blog at Preethi cuisine.
Do visit her space for delicious recipes she shared.

I have used three gluten free flours and almond in these cupcakes. Cornmeal, buckwheat flour and Soyabean flour. If you don’t have any of these flour then you can substitute them with any other flour like oatmeal, almond flour or any other gluten free flour. Or you can also use whole wheat flour or refined flour. But try to use little Soyabean flour in your cake. Soyabean flour will make your cake super soft and moist.

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Recipe

Buckwheat flour – 1/2 cup

Cornmeal – 1/2 cup + 1 tablespoon

Soyabean flour – 1/2 cup

Almond – 1/4 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Oil – 1/3 cup

Vinegar – 1 tablespoon

Milk – 3/4 cup

Cherry – 1/2 cup, pitted and quartered

Cherry juice or syrup – 1/4 cup

Vanilla essence – 1 teaspoon

Glazed or candied Cherry for topping – 6

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Method

1. Preheat the oven at 180°.

2. Grease the cupcake moulds or line with cupcake liner.

3. Mix 1 tablespoon cornmeal in the quartered cherries.

4. Grind the almonds into fine powder.

5. Mix Vinegar with room temperature or slightly warm milk and keep aside.

6. Sift the buckwheat flour first.

7. Then sift again with Soyabean flour, cornmeal, baking powder and soda.

8. In a large bowl whisk oil, powdered sugar and cherry juice or syrup. I have used canned cherry so used the syrup but if you are using fresh cherry use cherry juice.

9. Add vanilla essence and whisk well.

10. Now add all the dry ingredients gradually. First add half of the flours, and mix then add remaining half, ground almonds and mix well. Don’t overdo. Just make a lump free smooth batter.

11. Fold in the cherry pieces.

12. Pour the batter into the cupcake moulds.Fill 1/4 of the moulds.

13. Place 1 teaspoon blackberry preserve in the middle. If you don’t have blackberry preserve then you can use any fruit jam of your choice.

14. Pour the batter again over blackberry preserve. Fill the moulds 3/4.

15. Tap the moulds gently on your kitchen counter.

16. Place half candied or glazed cherry in the middle of every cupcakes.

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17. Bake in the preheated oven at 180° on middle rack for 15 – 20 minutes.

18. Check with a toothpick. Insert a toothpick in the middle of a cupcake. Toothpick should comes out clean. If not bake for few minutes more.

19. Let the cupcakes cool down before serving.
Enjoy the soft, moist, delicious and blackberry preserve or jam filled cupcakes.
Happy baking 😊

Notes

1. Any flour can be used instead of these gluten free flour.

2. You can use any fruit jam instead of blackberry preserve.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Filed Under: Baked Delicacies, Dessert, Fusion Foods, Gluten Free, Vegetarian, World Cuisine Tagged With: almond, bachelor recipe, buckwheat cake, buckwheat flour, butter free cake, cherry, cherry cake, Cherry cupcake, cherry juice, cornmeal, delicious soft cake, easy baking, eggless cake, gluten free, healthy, kids recipe, party recipe, soyabean flour, tiffin recipe

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Reader Interactions

Comments

  1. mistimaan says

    08/04/2019 at 5:37 AM

    So yummy

    Reply
    • Batter Up With Sujata says

      08/04/2019 at 6:59 AM

      Thank you so much 😊

      Reply
  2. Ruchisvegkitchen says

    08/04/2019 at 6:52 AM

    Looks awesome

    Reply
    • Batter Up With Sujata says

      08/04/2019 at 6:59 AM

      Thanks a lot Ruchi 😍

      Reply
  3. poonampagar says

    09/04/2019 at 4:00 PM

    Making muffins with buck wheat flour us so innovative di ! And those glazed cherry toppings look oh so inviting !

    Reply
    • Batter Up With Sujata says

      10/04/2019 at 9:11 AM

      Thanks a lot Poonam 😊

      Reply
  4. The Girl Next Door says

    12/04/2019 at 6:40 PM

    The muffins look awesome! Brilliant idea to use blackberry preserve in them. Also love the unique combination of flours you have used here. 🙂

    Reply
    • Batter Up With Sujata says

      13/04/2019 at 2:40 AM

      Thanks a lot Priya 😊

      Reply
  5. Preethi Prasad says

    14/04/2019 at 4:33 AM

    I am loving your baking recipes with healthy flour. So innovative. These blackberry muffins with glazed cherry topping looks so good.Fantastic share.

    Reply
    • Batter Up With Sujata says

      14/04/2019 at 5:03 AM

      Thanks a lot Preethi 😍

      Reply
  6. mayurisjikoni says

    15/04/2019 at 7:19 AM

    Gluten free muffins with blackberry preserve, that sounds so delicious. I’m waiting to get home to try out your variations of gluten free muffins or cupcakes.

    Reply
    • Batter Up With Sujata says

      15/04/2019 at 10:54 AM

      Thanks a lot Mayuri. Glad you liked it 😊

      Reply
  7. Sasmita Sahoo Samanta says

    25/05/2019 at 11:48 AM

    WOW !!!! blackberry preserve here is a wow factor 🙂 use of wheat flour is adding a healthy twist to these muffins

    Reply
    • Batter Up With Sujata says

      18/06/2019 at 1:03 PM

      Thank you so much Sasmita!

      Reply

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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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