Coffee Walnut Cupcakes

In Bake, Bread, Breakfast, Gluten-free, Oven, Wok on July 22, 2015 at 9:42 am


Sift together:

  • 1/4 cup of tapioca starch
  • 1/4 cup of potato starch
  • 1/2 cup of corn starch
  • 1 cup of rice flour
  • 2 teaspoons of baking powder
  • 6 tablespoons of coco sugar
  • 1/8 teaspoon of salt
  • 1 teaspoon coffee (fine ground or instant)
    Create a well in the middle, and add:

  • 2 tablespoons of safflower or sunflower oil
  • 2 tablespoons of raw honey
  • 3/4 cup of almond milk
  • 1 teaspoon of pure vanilla extract (or use lovely vanilla pods if you’re one of those lucky ones to have it)
  • Blend well then set aside.

    In a separate bowl, put a teaspoon of cream of tartar in 2 egg whites and beat to a stiff peak.

    Gently fold in the egg whites with the batter you’ve set aside.
    Pour the batter in a container you that allows you better control when you use it to fill your greased baking cups (which you will now do then top with crushed walnuts).
    Bake in a preheated oven for 35 minutes at 180ºC. Alternately, you can do what I always do when I say that I’ve “baked something in a preheated oven for 35 minutes at 180ºC”. I use a wok to bake because I’m unbelievably frugal and refuse to waste electricity. I basically just use a ring (or just crumple clean foil) to separate the bottom of the baking tin from the bottom of the pan. Then I preheat my little “wok oven” by setting heat to high for 3 minutes. After which, I place the baking tin in, cover the pot, and set heat to low. I leave the cakes to bake for 35 minutes.

    Enjoy it with ripe mangoes.


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