These are our go to little baby cakes at the moment. They are sweet and satisfying, and depending how you dress them up, can pass for villainous or virtuous. For a hallowe'en treat, I mixed in some chocolate chips, and put a mini pumpkin-flavoured marshmallow in the middle of each one -- which oozed out of some of them like a ghostly apparition. Gluten free, nut free, and vegan, these are a simple and delightful little treat.
p.s.a. : also good with chocolate chips!!:
equipment needed:
muffin/cupcake cups
mixing bowl
mixing spoon
measuring cups
measuring spoons
oven
ingredients:
a)
1 cup millet flour
1 cup buckwheat flour
1/2 cup tapioca starch
2 tsp xanthan gum
b)
1/2 tsp sea salt
1/2 tsp tonka bean powder
1 tsp baking soda
1 tsp cream of tartar
c)
1 cup coconut sugar
1/4 cup coconut nectar
2 tbsp apple cider vinegar
1 tsp vanilla extract
d)
1/2 cup avocado oil (melted coconut oil is also great, but cakes made with coconut oil will be harder when they come out of the fridge, and will need some time to warm up)
1 1/2 cup water
e)
1 cup of chocolate chips (Optional)
f)
24 mini marshmallows (optional)
directions:
preheat the oven to 345 degrees
1. combine the ingredients from part d and set aside
2. in a bowl, mix the ingredients from a) and b) -- thoroughly combine
3. stir c) and d) together
4. mix the wet and dry ingredients together -- I like to use a whisk
5. stir in the chocolate chips
6. scoop a little of the batter into the silicone cupcake cups. If using, put a mini marshmallow in the centre of each, and top with more batter. If not using mini marshmallows, just divide the batter evenly between 24 cups
7. bake at 345 for 30 to 35 minutes, or until the cupcakes feel springy and a little firm when pressed gently
8. when cool, remove from the silicone cups (if using) and store in an airtight container in the fridge
makes 24 small baby cakes
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