sheercookery

Blueberry and Pili “Cheese” Cupcakes

In Bake, Breakfast, Dessert, Gluten-free, Oven on August 25, 2015 at 3:34 am

 

Blueberry and Pili “Cheese” Cupcakes

Blueberry and Pili “Cheese” Cupcakes

 
Whisk together:

  • ¾ cup of rice flour
  • ¼ cup of potato starch
  • ¼ cup of cassava starch l
  • ½ cup of raw coco sugar
  • 1½ teaspoons of Calumet™ baking powder
  • ⅛ teaspoon of salt
  • 1 tablespoon of coffee powder
  • ½ cup of crushed pili nuts (peeled and roasted)
  • Blueberry and Pili “Cheese” Cupcakes

    Blueberry and Pili “Cheese” Cupcakes for Two

    Create a well in the middle of the mix and add:

  • 2 tablespoons of sunflower or safflower oil
  • ¼ cup blueberries
  • 1 tablespoon of dairy-free, soy-free butter like Earth Balance™
  • 2 tablespoons of Tofutti™ ricotta “cheese”
  • ½ cup almond milk
  • 1 teaspoon of vanilla extract
  • Soft and moist cupcakes with fresh blueberries.

    Soft and moist cupcakes with fresh blueberries.

    Combine the wet and dry ingredients then fold in 2 egg whites beaten to a stiff peak with a teaspoon of cream of tartar. Mix the first half of the egg whites in the batter till smooth then gently fold in the remaining half.

    Great with black coffee

    Great with black coffee

    Cover the bottom of each greased cupcake tin with crushed pili nuts before pouring the batter. Bake in a preheated oven at 180ºC for 35 minutes, or till it passes the toothpick test. 

     

    Only 2 pieces per customer

    Only 2 pieces per customer

     
    Makes 10 small cupcakes. Serving size is 2 per person. Top each cupcake with a dollop of Tofutti™ ricotta and crown with a peeled and roasted pili nut. Pair with black coffee or your choice of tea.

    Warm blueberry and pili “cheese” cupcakes? Yes, please!

    Warm blueberry and pili “cheese” cupcakes? Yes, please!

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