AFC CHEW CUPCAKES / Mint Carob Chocolate Chip ©
This is my decadent cupcake! Eat it like a popover!
Makes 2 dozen
Preheat oven to 375 degrees
2 med. ripe bananas, cut into chunks
1 c. Diet Faygo Vanilla Cream Soda
1 c. white sugar
1 c. dark brown sugar, firmly packed
zest and strained juice of 1 med. size navel orange – about 1/3 c. juice
1 t. pink Himalayan salt
1 t. malic acid
2 T. vanilla – imitation
3 T. dried mint
2 c. self-rising all purpose flour
1/2 c. rice flour
1/4 c. tapioca flour
1 T. baking soda
2 t. agar agar
1 t. guar gum powder
2 t. xanthan gum powder
1/4 c. raw shelled hemp seed
2 T. ground flax seed
1 c. additional cream soda
1 T. additional baking soda
1 c. sweetened carob chips
1/2 c. sweetened dark chocolate chips
1 t. additional malic acid
In food processor or blender combine banana, cream soda, white sugar, dark brown sugar, zest and juice of orange, salt, malic acid, vanilla and mint. Blend till banana runs smooth, and liquid becomes creamy. Transfer to large mixing bowl.
Using whisk, vigorously whisk in all-purpose flour, rice flour, tapioca flour, being sure to thoroughly incorporate flours till smooth.
Add agar agar, guar gum, xanthan gum and again vigorously whisk in powders till batter thickens – take a few minutes to do this.
Add hemp seed and flax seed and stir with strong spoon to evenly disperse.
Add additional cream soda, baking soda and stir till smooth.
Add carob chips and chocolate chips, stirring till evenly dispersed.
Now, at the very end, add additional malic acid and stir to incorporate. Watch how the batter lightens and puffs up evenly. This is where you stop.
Liberally grease cupcake tins, then spoon 1/4 – 1/3 c. (about 3/4 full) into each tin.
Bake in preheated 375 degree oven for 30 minutes or till toothpick comes out clean when inserted into the center of the cake.
Wait several minutes before loosening each cupcake by drawing a thin knife around each cup, before lifting each gently out. Cool on wire rack.
Notes: The order in which you add ingredients is important. Blending all ingredients at once will produce a different texture.
When baked 30 minutes, outside edges will become crispy and chewy. If you want less of a crisp, then bake 25 minutes. Steve and I both prefer the extra crisp. It really is a joy to eat these Chew Cupcakes. Break each in half using fingers and pull pieces off to eat like you would a popover.
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