TigerNut Chocolate Cupcakes

INGREDIENTS

TigerNuts Chocolate Cupcakes

Makes 18 cupcakes

3 ½ cups Tigernuts flour

1 cup unsweetened cocoa powder

½ corn starch

¼ arrowroot

1 Tbs baking powder

¾ 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)

DIRECTIONS

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. 



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