Cupcakes are famous for the softy spongy texture, they can come with different flavors and colors. Gluten Free Cupcakes do not have to be different. I tried different flours to make it as spongy and tasty as possible; been a Gluten Free cupcake special. I decided to use a mixture of almond flour with coconut flour, and add a touch of India, using sonnentor Chai tea…Thanks to my beloved one, I got the perfect secret to make unbelievable delicious: 3 levels of homemade vodka jam…Yes I said homemade vodka jam. But you just can add your favorite jam 😉 my will be chilli jam.
When is time to cook I always look for 3 things: Tasty, Sustainable and Easy. Even though this recipe has more than 5 ingredients. It is worth to invest my time when I am in the urge to have some sweet for breakfast or dessert.
So here is the recipe:
2 sweet potatoes
1C coconut flour
1C almond flour
1C coconut oil
1tsp chai species
1C dates or raw honey
1 ripe banana
1tsp baking soda
pinch of salt
Because I am not chef and taking measures is not my gig anymore since years ago, I go with the feeling more less, but I will try to remember what I add…
Mix all the dry ingredients and then mix all the liquid ingredients together, place them on the cupcakes and cook for 30 minutes on a 180-200°C
Hope you have enjoyed as me these delicious cupcakes free of gluten. With a bit of taste of India. Remember to add your favorite jam for an extra taste. 🙂