Boozy Cherry Cupcakes
Intermed..
Boozy Cherry Cupcakes. Psyllium husk will make you feel like David Blaine in the kitchen. It transforms grain-free and gluten-free baking. Soak the husks in plant milk to make vegan ‘buttermilk’. Barely any chefs and food writers use psyllium, which is a Herculean shame. Let’s try to change that. Similar to slippery elm, psyllium is used to treat both constipation and diarrhoea. How so? The husks of the seed are indigestible and swell to 10 times their weight, creating beneficial mucus for the intestinal tract and lowering transit time (gag). Good for cholesterol too. Rapid. You won’t find a better vegan cupcake. From Susan Jane White’s Cookbook: The Virtuous Tart
PREP IN
10 MIN
COOK IN
28 MIN
SERVE
12
Boozy Cherry Cupcakes
Intermed..
PREP IN
10 MIN
COOK IN
28 MIN
SERVE
12
Introduction
Boozy Cherry Cupcakes. Psyllium husk will make you feel like David Blaine in the kitchen. It transforms grain-free and gluten-free baking. Soak the husks in plant milk to make vegan ‘buttermilk’. Barely any chefs and food writers use psyllium, which is a Herculean shame. Let’s try to change that.
READ MORE
Ingredients
- 3 tablespoons dried sour cherries
- 3 tablespoons rum
- 375ml almond milk
- 125ml extra virgin olive oil
- 2 tablespoons psyllium husks
- 1 teaspoon vanilla extract
- 150g coconut sugar
- 50g cocoa or cacao powder
- 65g brown rice flour
- 55g chestnut flour
- 40g potato flour
- 5 tablespoons (35g) chickpea flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt flakes
Method
- 1. Soak the sour cherries in your rum in a small bowl for between 2 and 48 hours. (You could always use fresh cherries)
- 2. Fire up the oven to 180°C/160°C fan/350°F. Line a 12-mould muffin tin with cupcake cases.
- 3. When the cherries are ready to your liking– tart, strong, sweet or offensive – discard the soaking liquid and briskly stir the boozy cherries in with the almond milk, olive oil, psyllium and vanilla. Leave to rest while you introduce yourself to the other ingredients.
- 4. In a food processor (or with a whisk and tenacity), blend the coconut sugar, cocoa powder, flours, baking powder and salt together so that the baking powder and cocoa are distributed evenly. Add the boozy wet ingredients and beat until smooth.
- 5. Divide the batter between the 12 cupcake liners and bake for 28 minutes. Cool for a few minutes in the tin, then transfer the cupcakes to a wire rack. Inevitably, several will find their way into your mouth. I call this collateral damage.
- 6. They're especially good with a sneaky drizzle of melted raw chocolate.
