I love my food. I find any excuse imaginable to snack, and sometimes worry about how much I am seemingly able to eat! To ensure I maintain some sort of balance, I do try to sometimes snack on fruit rather than something errr… less healthy. I also like using fruit when baking, subsequently declaring it “healthy”.
Which is why I welcome the idea of office fruit boxes, which appears to be the new “in” thing. Fruitdrop are one of the companies that offers this service, and supply a selection of fruit to your office – each box contains a selection of 50 fruit, and you can choose from either the “Essentials” or “Seasonal” Fruitdrop office fruit boxes. Prices appear to be fairly competitive, and start at £20 per box. R gets a fruit box where he works, and I am perpetually envious that I don’t, and have to bring in my own fruit!
I was recently sent a “Seasonal” box – and was pleasantly surprised at the variety of fruit included within. The site didn’t state how many varieties would be supplied, so it was all a bit of a mystery until I received the box. As you can see from the photo, there were a few seasonal fruits e.g strawberries and plums, alongside the ever present bananas, apples, clementines and so forth.
As I had an abundance of fruit, I decided to experiment and bake with them. Eating them as they are gets boring after a while you see…
So yes. I uhmed and ahhed about which fruit would be my first victim, and finally decided to make some pear and chocolate cupcakes. I tried to make these a little healthier than the average cupcake, so these were made with yogurt and oil (no butter). Shocking, I know. And there isn’t any icing because I honestly am not a fan of cupcake icing – I find it way too sweet for my taste.
The only thing I’d do differently next time would be to sprinkle some demerara sugar on the tops of the cupcakes, as this tends to give a very pleasant crunchy top to bite into. And I like crunch.
Pear & chocolate cupcakes
Makes 24 small cupcakes
- 150g caster sugar
- 200g plain flour
- 50g ground almonds
- 1 tsp baking soda
- 1 tsp baking powder
- 125g corn oil (or any other flavourless oil)
- 280g Greek yogurt
- 3 eggs, separated
- 180g pears, chopped into 1cm pieces, and tossed lightly in 2 tbsp of plain flour*
- 100g dark chocolate chunks/chips
- demerara sugar, for sprinkling
1. Preheat the oven to 170’C (fan assisted).
2. Sieve the caster sugar, plain flour, ground almonds, baking powder and baking soda into a large bowl.
3. Add in the corn oil, Greek yogurt and the egg yolks, and mix until just combined.
4. In a separate bowl, whisk the egg whites until they form soft peaks.
5. Gently fold in the egg whites into the cake mixture, in two additions. Take care to not overmix, as this may result in a dense cupcake.
6. Gently fold in the pear pieces and chocolate chunks.
7. Spoon the mixture into a cupcake tin lined with cupcake cases. Sprinkle the tops with demerara sugar if you wish.
8. Bake in the preheated oven for 15-20 minutes, or until golden brown on the top.
9. Cool slightly, and enjoy!
* Tossing the pear pieces in flour prevents them from sinking to the bottoms of the cupcakes.
Disclaimer: This post was sponsored by Fruitdrop.