Description
These tigernut flour cupcakes are the best nut free and grain free cupcakes. They are moist with a delicate crumb texture and sweet vanilla flavor.
Ingredients
Scale
- 1 1/2 cups tigernut flour (145g)
- 1/2 cup tapioca starch (63g)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/3 cup maple syrup
- 1/4 cup avocado oil
- 1/4 cup coconut milk
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line a muffin pan with 12 cupcake liners and set aside.
- In a large mixing bowl, combine the dry ingredients. This includes the tigernut flour, tapioca starch, baking powder, baking soda and salt.
- In a separate bowl, whisk together the wet ingredients. This includes the eggs, maple syrup, avocado oil, coconut milk and vanilla.
- Pour the wet mixture into the dry mixture and mix until well combined.
- Scoop the batter into the lined muffin pan, filling each cup about 1/2 way full. (This recipe will make 12 cupcakes.)
- Place the cupcakes in the oven and bake at 350 degrees F for 15-17 minutes.
- Remove the cupcake from the oven, cool 5 minutes in the baking pan, then transfer to a wire cooling rack.
- Once cooled, top the cupcakes with your favorite frosting.