Mango Coffee Pecan Cupcakes topped with Cashew Butter

In Bake, Breakfast, Dessert, Gluten-free, Oven on August 31, 2015 at 12:00 am

Sift together:

  • 1½ cup of rice flour
  • ⅛ cup of cornstarch
  • 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

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

  • 1 tablespoon of sunflower/safflower/walnut oil
  • 1 ripe mango (mashed with a pastry cutter)
  • 1 tablespoon of dairy-free, soy-free butter like Earth Balance™
  • 1 cup of water
  • 2 tablespoons of honey
  • 2 tablespoons of Made by Max™ Cashew Butter in Crunchy Cacao
    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.


    Cover the bottom of each greased cupcake tin with pecan nuts before pouring the batter. Bake in a preheated oven at 180ºC for 35 minutes, or till it passes the toothpick test. Makes 14 to 16 small cupcakes. Serving size is 1 to 2 per person. Top each cupcake with Made by Max™ Cashew Butter in Crunchy Cacao and crown with a roasted pecan. Serve with black coffee or your favorite of tea.



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