Cupcakes are a crowd favourite! But most commercially baked cupcakes end up causing bloating and indigestion thanks to the refined flour they’re made with. This is because it contains gluten, a protein that many are intolerant to.
But what if we say you can enjoy your favourite cupcakes the healthy way without coming across any of those issues? Get baking and experience love at first bite by baking cupcakes Gluten-Free cupcakes with our Gluten-Free Atta Mix. The perfect combination of healthy and tasty – just delicious!
Ingredients
1 1/2 cups Grain2Grind Gluten-Free Atta Mix
2/3 cups unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
½ cup + 2 tablespoons water
½ cup almond / soy milk
3 tablespoons coconut oil
¼ cup coconut sugar
¼ cup maple syrup
1 teaspoon vanilla extract
step by step recipe
Preheat your oven to 176°C. Line muffin pans with cupcake liners and set aside.
Sift your dry ingredients in a large bowl.
Warm up water and milk. This is an essential step for when you add the coconut oil. It should not thicken when added to the mixture.
In a large bowl, add all the wet ingredients and whisk together.
Next, add this mixture of wet ingredients to the dry ingredients and whisk till smooth. Make sure there are no flour patches or lumps in this mixture.
Pour this batter (fill each muffin cup only 1/4th of the way) in a muffin pan and bake for 16 to 20 minutes.
Use a toothpick to determine whether the cupcakes are cooked. The toothpick should come out clean or with some dry bits of cake and there should be no liquid batter on it.
Place the muffin pans on a cooling rack for about half an hour to cool them down. Enjoy!
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