Gluten-Free Buckwheat Fruit 'N' Nut Cupcakes
Cinnamon-scented, gluten-free cupcakes packed with walnuts, pears, almonds and raisins.
Ingredients
- 150 g buckwheat flour
- 150 g oat flour
- 2 Asian pears diced (with skin on)
- 50 g walnuts roughly chopped
- 50 g raisins
- 50 g almonds roughly chopped
- 175 g soft brown sugar
- 2 eggs
- 100 g + 1 tbsp unsalted butter at room tempreture
- 60 ml milk 1-2 tbsp more if the batter is too thick
- 1 tsp soda bicarbonate
- 1 tsp vanilla extract
- 2 tbsp honey
- 1 heaped tsp cinnamon powder
- 1/4 tsp nutmeg powder
- Pinch of salt
Instructions
- Preheat the oven to 175 degrees C. Grease 12 cupcake molds and line with paper liners.
- Heat 1 tbsp butter in a pan and toss in the diced pears. Cook for 3-4 minutes, add the raisins and the nuts and then pour in the honey. Cook on low heat for 5 minutes.
- Sprinkle the cinnamon and nutmeg and cook further for 1-2 minutes till the mixture is thoroughly coated with syrupy honey and spices and all the water from the pears has dried up. Set aside to cool.
- In a bowl, combine the flours with salt and soda bicarbonate.
- In a larger bowl, cream the butter and brown sugar. Add the vanilla extract and eggs and beat further till light and frothy.
- Using a spatula, gently fold in the flour mixture until just combined. Take care not to overmix.
- Finally, mix in the cooked fruits and nuts. Add the milk to loosen the batter a little if it appears too thick.
- Spoon the cake batter evenly into the prepared molds and bake for 20 minutes or until a skewer inserted into the cupcakes comes out clean.
- Cool the cupcakes on a wire rack and store in an airtight box.