These cupcakes are worth the work and kiddies seem to love them...
Makes 16 slices
150 mL extra virgin olive oil
160 g castor sugar
350 g self-raising flour
3 scoops Australia’s Own Diamond pro+ Premium Toddler Milk Drink
1 teaspoon vanilla extract
½ teaspoon cream of tartar
1/3 teaspoon iodised salt
5 ripe, firm pears, peeled and cubed
Grated rind of 1 large lemon
Little additional oil for greasing pan
Sifted icing sugar, for the top of the cake
For variation, add 125 g of sultanas in direction 6, mix very thoroughly, but light as lightly as possible. Serve on it on its own, or with custard or ice cream or lightly poached pears. It also keeps really well for several days under refrigeration.
Food intolerance hint: Pears are a go to fruit for kiddies with food sensitivity to salicylates, as they are the only fruit that contain very little salicylates.