I am so pleased with how these gluten free cupcakes turned out. I was inspired by Jenny’s Post on Au Naturale Nutrition about the benefits of ginger. So I decided to put fresh ginger in my cupcakes. I have never used fresh ginger in cakes before.
Gluten Free Cupcakes – fresh ginger, chocolate and raspberry
The cupcakes are Gluten free, grain free, GMO-free and contain no added refined sugar.
Patrick just came in to check if my cupcake photos came up good. His thoughtful interest was so that he could eat the ones I had been photographing. Seeing he had already eaten one I guess they must be good. That is all OK seeing that he is cooking dinner tonight, Thai red curry chicken with lo carb Fettuccine.
Gluten Free Cupcakes – Ingredients
- 1/2 cup of almond flour
- 1/2 cup of coconut flour
- 1/4 cup psyllium husks
- 100g of butter
- 3 tablespoons of coconut oil
- 3 eggs separated
- Stevia and Zero
- 1 &1/2 inches of organic ginger root peeled and grated on the finest grater you have.1/2 tsp vanilla
- 1 rounded tsp baking powder
- Dark chocolate, I used Lindt and cut each square into four.
- A little raspberry jam
- A sprinkle of organic icing sugar
- Cupcake papers
Gluten Free Cupcakes – Method
1. Heat the oven to 180 C (350 F)
2. Put the yolks in a bowl and the whites in another bowl
2. Whip the whites until they are thick
3. Mix the butter, coconut oil, sweeteners, grated ginger, vanilla, baking powder, and eggs together
4. When they are well mixed add the flours.
5. Add filtered water to make the consistency of cake batter. Coconut flour is very absorbent
6. Fold in the egg white to the cake batter.
7. When it is mixed, spoon into cupcake papers
8. This photo shows the two cups on the right (front), are about 1/3 full. Make sure that the mixture goes all the way to the edge of the paper, then put a slight dent in the centre for the filling. Now place a small square of dark chocolate in the centre with a little raspberry jam on top of the chocolate. Finish the centre with another small square of chocolate.
9. Now place another layer of batter over the chocolate, like the two cakes at the back centre of the photo.
10. Place in the oven for around 20 minutes, keep an eye on them that they do not burn.
11. Let them cool a little and then place them in the fridge for around half an hour to make sure they are cool in the centre. When they have fully cooled, take a sharp knife and cut a cone-shaped circle out of the top of the cake and cut the cone into two.
12. Put a spoon of whipped cream, or coconut cream or a nut cream in the centre hole and place the two cut pieces on top like butterfly wings.
13. Sprinkle with the icing sugarEnjoy healthy Gluten free, grain free Cupcakes- a hint of Ginger with choc raspberry centre Click To Tweet
Enjoy your healthy Gluten free Cupcakes- a hint of Ginger with choc raspberry centre
This recipe made 10 cupcakes
Sometimes as you upgrade your diet away from refined sugars and grains, one envisages a dull difficult diet. This is not the case but it does take some effort to change old habits and old tastes. When you first change to these types of recipes like the gluten free cupcakes you will notice that they are not as sweet as you may be used to. This is quite normal and as you pursue a diet without refined sugars your taste buds do change and after a little while if you were to go back to your old diet ways you would find that some of the recipes taste so sweet that they are actually sickly.
It is important to have the right frame of mind and not feel sorry for yourself when reducing sugar but to focus on the huge health benefits.
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