The last 3 weeks have been a haze of cupcakes – all of which were major fails! I had cupcakes that if thrown could be a lethal weapon. I had cupcakes that fell apart into a crumbly mess if you even looked at them. Then of course there were the ones that tasted like dirt. Yes, dirt. Not even good dirt. They all sucked and I gave up on my cupcake quest. Then I managed to make the perfect Creamy Vanilla Frosting. How ironic that I had the perfect frosting and no cupcake to go with it. The fates were laughing at me! I decided to give it one more try and low and behold – the perfect cupcake to go with my perfect frosting was born! And it is a perfect cupcake. It’s moist, airy, delicious and was so easy to make. I love a
happy tasty ending!
- 1 cup garbanzo bean (chickpea) flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1/2 tbsp plus 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cornstarch
- 1 tsp salt
- 1/3 cup melted coconut oil
- 2/3 cup coconut nectar or brown rice syrup
- 5 tbsp Naked Apple Butter or applesauce
- 1 1/2 tbsp vanilla extract
- 1/2 cup hot water
- Preheat the oven to 325 degrees.
- Line a standard 12 cup muffin tin with paper liners.
- In a medium bowl whisk together the flour, potato starch, tapioca starch, baking powder, baking soda, cornstarch and salt.
- In a small bowl add the oil, coconut nectar, apple butter and vanilla. Mix well.
- Add the wet ingredients to the dry ingredients and stir to thoroughly combine. Now add in the hot water and continuing mixing until the batter is smooth.
- Pour 1/3 cup of batter into each prepared muffin cup.
- Place the cupcakes in the oven on the center rack and bake for 15 minutes, rotate the muffin tin and bake for another 8 minutes.
- Remove from oven and let the cupcakes sit, in the muffin tin, for 20 minutes. Transfer to a wire rack and let cool completely before frosting.
Makes approximately 12-14 cupcakes.
Serving size 1 cupcake.
Nutrients per serving: Calories: 155, Cal. from Fat: 49, Total Fat: 5.5g, Sat. Fat: 4.5g, Carbs: 24g, Fiber: 1.5g, Sugars: 12.5g, Protein: 2g, Sodium: 18.5mg, Chol: 0mg
While these cupcakes are best when eaten fresh, leftovers can be stored in an airtight container in the fridge for up to 3 days.
A quick note about substitutions – try at your own risk. It took me 3 weeks to perfect this recipe and I tried all sorts of flours and combinations. If you substitute any ingredient please be aware that you might not have the same results as the original recipe produces.