Apple Strudel Cupcakes 

In Bake, Breakfast, Gluten-free, Oven on July 28, 2015 at 3:00 am


In a bowl, combine 1 apple (cored and chopped into small bits), 1 orange (juiced and zested), a handful of raisins, 
1/8 cup of crushed walnuts, 1 teaspoon of cinnamon, and 1 tablespoon of sunflower butter like Earth Balance (or regular butter, if you are allowed). Set aside.

Mix all the dry ingredients in another bowl; namely, 3/4 cup of rice flour, 3/4 cup of cornstarch, 1/4 cup of potato starch, 1/4 cup of tapioca starch, a teaspoon and a half of baking powder, and 1/8 teaspoon of salt.

Create a well in the middle then add 2 tablespoons of sunflower oil, 4 tablespoons of raw honey, and the rest of the wet ingredients that you have set aside.

Fold 1 egg white beaten to a stiff peak with a teaspoon of cream of tartar into the batter.
Pour in greased and lined cupcake tins and bake in a preheated oven at 180ºC for 35 minutes (or till it passes the toothpick test).
Cool in a rack and drizzle very lightly with raw coco sugar. Serve with black coffee or your favorite tea. Makes 8 cupcakes. Serving size is ideally 1 per person, or 2, at most. 


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