Gluten free cupcakes PP

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   How to make gluten-free cupcakes? Prepare your food. Use the finest grind of corn flour. Any dried fruit will do - dates, prunes, dried apricots. I took raisins. I was afraid to put 200 grams, I thought it was too much. I think 150 is enough. Try to take juice without sugar. And the apple is large.

2. STEP 2

   

   Rinse dried fruits thoroughly under running water. Place in a sieve to drain. Place 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.

3. STEP 3

   

   Cut the apple into quarters, remove the center with seeds. Grate the apple on a fine grater.

4. STEP 4

   

   Pour the juice over the resulting applesauce and stir.

5. STEP 5

   

   Take a large bowl. Sift both types of flour and starch into it. Add baking soda. Mix all dry ingredients well.

6. STEP 6

   

   Add applesauce with juice, vegetable oil and dried fruits to them.

7. STEP 7

   

   Mix all ingredients thoroughly until a homogeneous dough is formed. If it seems a little dry, add a little juice. The dough should be soft, but not liquid.

8. STEP 8

   

   Take a muffin pan. Mine is silicone, but any will do. I always bake cupcakes in paper tins. This makes it easier to remove them from the mold after baking, and the mold itself does not get dirty. Place paper liners into cupcake wells. Place the dough in them. You can fill it to its full capacity, since the cupcakes will not rise during baking.

9. STEP 9

   

   Bake gluten-free muffins in the oven at 180°C for 30 minutes. They will be slightly golden on top. Cool the finished cupcakes and serve.

Comments on the recipe

Lotus

25.09.2023

4.7

I’ve never tried baking muffins from non-wheat flour before, but this recipe for gluten-free PP muffins interested me. And I also liked the comparison with the capital’s cupcake, but I suddenly remembered it and wanted to try it. For dried fruits, in addition to raisins, I took dried apricots and prunes, cutting them into pieces (I had more dried fruits than according to the recipe, I wanted there to be a lot). Corn flour was made by grinding corn grits in a coffee grinder and then sifting. Everything mixed together easily, although I added more apple juice, the dough was a bit thick. And there were already 12 cupcakes. I also baked it in the oven longer, about 40 minutes. It turned out quite well! It doesn’t look much like the capital’s cupcake, but it’s delicious nonetheless! Perhaps I still ended up with a dense dough despite the additional juice I added; I could have added more. And another tip: if you grind corn grits in a coffee grinder and sift, you should try to grind it as finely as possible. Or is it better to buy ready-made))) Because I still felt grains of corn despite grinding and sifting. But I repeat, the cupcakes turned out delicious, unusual and definitely PP! They are sugar-free, all the sweetness comes from the apple and dried fruits. And it really is enough. At the same time, I think you can vary the amount of dried fruits, and add nuts if desired. Thank you!