INGREDIENTS
DIRECTIONS
TigerNuts Chocolate Cupcakes
Makes 18 cupcakes
3 ½ cups Tigernuts flour
1 cup unsweetened cocoa powder
½ cup corn starch
¼ cup arrowroot
1 Tbs baking powder
3/4 tsp Baking soda
¾ tsp Xanthan gum
1 Tsp salt
2 Tbs flax milled
2 Tbs chia seed milled
1 cup coconut oil
1 ½ cups maple syrup
1 cup unsweetened Applesauce (homemade page TBD or store bought)
1 Tbs pure vanilla extract
1/4 cup hot water
Vanilla frosting (page TBD)
Chocolate Frosting (optional, page TBD)
Preheat the oven to 325F. Line 1 Standard 12-cup muffin tin and 1 standard 6-cup muffin tin with paper liners.
In a bowl, whisk together all the dry ingredients, then add the oil, maple syrup, applesauce, and vanilla extract to the dry ingredients. Stir until you have a thick batter. Pour in the hot water and continue mixing until the batter is smooth.
Pour 1/3 cup batter into each prepared cup, almost filling it.
Bake the cupcakes for 30 minutes.
Let the cupcakes cool down in the tins for 20minutes, then transfer them to a wire rack. Spread 1 Tablespoon frosting on each cupcake.(frosting page TBD)
Store the cupcakes in the refrigerator for up to 3 days.
