The jam part of this recipe is quite simple. I had mulberries in my freezer that I mixed with cane sugar and brought the mixture to a boil. After a few minutes, the berries starts to fall apart and the jam appears. Since they have a LOT of annoying little seeds, after blending the mixture even more (I used the trust worthy hand blender for that) I’ve strained it to remove them. What’s left is more like a coulis than an actual jam but it doesn’t matter because it’s delicious.
You may use any other types of berries or fruits as long as they have a little tartness to them. That little tartness will be balancing the sugar of the bee pollen which is the star of today’s recipe.
Since the beginning of the pandemic, more than ever before, I’m mostly buying local produces or at least as much as possible. Intermiel was the first local company I happily gave my support to as they were so generous with me in the past and still always repost my instagram stories. Beside being total sweethearts, I like knowing my money goes to passionate people which is exactly how this apiculture company started.
Today’s bee pollen cupcakes were my way to celebrate receiving my second online order from them and the recipe was created from another recipe for vanilla cupcakes made for a friend a few weeks ago. If you remove the bee pollen of this recipe, they stand great on their own as well without being too sweet. The original recipe was topped with diplomat cream which you can image is sweet enough.
On this have a wonderful day and hope you enjoy this recipe.
- Mixing bowl 1:
- 40g of room temp salted butter
- 10g of light tasting oil (I used avocados)
- 110g of cane sugar
- 100ml of milk (I used oat milk)
- 0.7g of vanilla extract
- Mixing bowl 2:
- 150g of all purpose flour
- 10g of baking powder
- 40g of bee pollen
- - Pre-heat your oven at 375F. Grease a non stick muffin pan.
- - Cream the sugar with the butter and oil with a whisk. Add the egg, mix well and slowly add the milk and vanilla. Reserve.
- - In another bowl, mix the dry ingredients together before adding them to the liquids. FOLD the batter slowly with a spatula as we do not want any gluten development for a crumblier texture.
- - Transfer the batter in your muffin pan and knock it on the counter a few times to remove air pockets. Bake in your pre-heated oven for 20mins.
- - Wait for them to cool down a bit before removing them from the pan and cool down completely on a cooling rack before serving.