Gluten-free Cupcakes PP

Healthy, delicious, fragrant, everyone will like it! Gluten-free cupcakes are good as a dessert not only for people with forced dietary restrictions. They will be loved by both adults and children. And their taste can be changed by simply changing the fillers!

katushafin

The author of the recipe

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Composition / ingredients

servings:

Rice flour

0.5

Corn flour

Corn Starch

Dried Fruits

200

Apples (large)

Apple juice

100

Vegetable oil

Baking soda

0.33

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 3 g

Fats 10 % 6 g

Carbohydrates 84 % 49 g

252 kcal

GI: 15 / 38 / 48

Step-by-step cooking

Cooking time: 45 min

Step 1:
How to make gluten-free cupcakes? Prepare the products. Take the corn flour of the finest grinding. Dried fruits will suit any - dates, prunes, dried apricots. I took the raisins. I was afraid to put 200 grams, I thought it was too much. I think 150 is enough. Try to take the juice without sugar. And the apple is big.
Step 2:
Rinse dried fruits thoroughly under running water. Flip it on a sieve to drain the water. Put the dried fruits in a bowl. Pour boiling water over them and leave for 10 minutes to soften. Then drain the water and cut them into small pieces. Since I have raisins, I didn't cut them.
Step 3:
Cut the apple into quarters, remove the middle with the seeds. Grate the apple on a fine grater.
Step 4:
Pour the resulting applesauce juice, mix.
Step 5:
Take a large bowl. Sift both types of flour and starch into it. Add soda. Mix all the dry ingredients well.
Step 6:
Add applesauce with juice, vegetable oil and dried fruits to them.
Step 7:
Mix all the ingredients well until a homogeneous dough. If it seems a little dry to you, add a little juice. The dough should be soft, but not liquid.
Step 8:
Take a cupcake baking dish. I have silicone, but any one will do. I always bake cupcakes in paper molds. This makes it easier to take them out of the mold after baking, and the mold itself does not get dirty. Insert paper inserts into the cupcake recesses. Spread the dough in them. You can fill the entire volume, as the cupcakes will not grow during baking.
Step 9:
Bake gluten-free cupcakes in the oven at 180 ° C for 30 minutes. They are slightly gilded on top. Cool the finished cupcakes and serve them to the table.

The first time I baked gluten-free cupcakes. They turned out to be similar to the Capital's cupcake - slightly crumbly and a little dry. Since there is no sugar in them, they are not cloying. A very interesting baking option!

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

So that the oven has time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).

Any heat-resistant form is suitable for this recipe. If you use a silicone mold, then you do not need to smear it with butter or margarine. But it is better to lightly lubricate metal, ceramic or glass dishes with vegetable oil so that the baking does not burn.

If your body does not tolerate gluten, this does not mean giving up desserts and pastries. You just need to replace flour with gluten with other types - rice and corn. It will practically not affect the taste and will not bring harm.