Two-Color Cupcakes (Wheat-Free)
2色のカップケーキ（小麦なし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little cupcakes are baked in two layers: a green spinach batter on the bottom and a pink strawberry jam batter on top, so every bite has a surprise inside. They are made with rice flour instead of wheat, sweetened soy milk instead of dairy, and no egg at all. Blending the spinach right into the batter gives a gentle, natural color, and the jam keeps things sweet enough that kids happily eat their greens without noticing.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 30 grice flour
- 10.5 gstrawberry jam
- 1.5 gspinach
Seasonings
- 1.2 gbaking powder
- 24 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 7.5 gsugar
- 10.5 gvegetable oil
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
Mix the soy milk and sugar together.
- 2
Add the oil to the mixture from step 1 and stir until it emulsifies and comes together. Add the rice flour and baking powder and mix until no dry flour remains. Divide the batter into two equal halves.
- 3
Add a little of one half of the batter from step 2 to the strawberry jam and blend into a paste in a blender. Stir this paste into the rest of that half.
- 4
Boil the spinach, cool it under running water, then squeeze out the moisture. Add a little of the other half of the batter from step 2 and blend into a paste in a blender. Stir this paste into the rest of that half.
- 5
Pour the spinach batter into the bottom half of each cup, then pour the strawberry batter on top to fill the upper half.
- 6
Place the cups on a baking sheet and bake in an oven preheated to 180°C (350°F) for about 20 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 273 kcal | 546 kcal | 273 kcal |
| Protein | 2.6 g | 5.1 g | 2.6 g |
| Fat | 11.6 g | 23.1 g | 11.6 g |
| Carbohydrates | 40.2 g | 80.4 g | 40.2 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 39 mg | 78 mg | 39 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 118.5 mg | 237 mg | 118.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 273 kcal | 2.6 g | 11.6 g | 40.2 g | 0.6 g | 0.2 g | 39 mg | 0.3 mg | 118.5 mg |
| 1 adult serving | 546 kcal | 5.1 g | 23.1 g | 80.4 g | 1.2 g | 0.3 g | 78 mg | 0.6 mg | 237 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
