AFC Blueberry Walnut Chew Cupcakes

 

AFC Blueberry Walnut Chew Cupcakes

These styled cupcakes are all about the chew. Yes, they’re heavier than what you’re accustomed to – mostly air – and mostly air tastes good. These are different. Not your run of the mill cupcake. These have distinction on their side and something else no other cupcake possesses: A Chew. Yes. It’s all about the Chew. It’s all in the Chew. The Chew is where it’s at.

A new Chew via a different texture. Not the same as old. Better. The Chew Cupcake is superior.

Soft, warm mouth-feel even when they’re chilled.

Cupcake Supremacy. Yes. No doubt The Chew Cupcake is superior to all cupcakes.

Makes 18 cupcakes

Preheat oven to 375 degrees


Nut spread:

1 c. walnut halves

1/4 c. ground flax seed

1 T. vanilla

2 t. ground coriander

1/2 t. turmeric

1 t. powdered ginger

1/4 c. So Delicious Original Culinary Cream

1 t. pink Himalayan salt

1/2 t. malic acid

1 t. guar gum powder

1/2 t. xanthan gum powder

3 T. walnut oil

1 sm. thumb-size fresh peeled ginger, sliced into thin slabs, stacked and cut into thin strips, then cut into tiny cubes – TINY


1-  Combine walnuts, flax seed, vanilla, coriander, turmeric, ginger, in food processor and process till walnut resembles coarse powder.

2-  Add the culinary cream and salt, then process again till smooth.

3-  Add malic acid, guar gum, xanthan gum, then process again till thick.

4-  Add walnut oil and ginger, then process again till very smooth and thick – so all ingredients are dissolved and evenly dispersed.


The rest of the ingredients and method:

1 c. light brown sugar

1 c. white sugar

1/2 t. turmeric

1/2 c. CANADA DRY diet GINGER ALE

1 c. dried blueberries

3 t. baking soda

1 t. pink Himalayan salt

zest and strained juice of 1 sm. orange

1 t. maltic acid

1 c. yellow pea flour

1-1/2 c. soft “00” wheat flour – I used Antimo Caputo brand

1/2 c. additional ginger ale


1-  Combine in extra-large bowl brown sugar, white sugar, turmeric, ginger ale and blueberries. Let set till blueberries plump up from the liquid.

2-  Add baking soda, pink salt, zest and strained juice of orange, maltic acid. Stir well till dissolved and mixture foams.

3-  Add nut spread from food processor and stir to thoroughly incorporate all ingredients. Now let it set for about 30 minutes to ‘cure’. Yes, we’re curing the batter.

4-  Add yellow pea flour, stirring till incorporated.

5-  Add the soft wheat flour, again stirring till incorporated.

6-  Now add 1/2 c. additional ginger ale, stirring till smooth and evenly colored and textured.

7-  Grease cupcake tins thoroughly, then drop batter by spoonfuls into tins about 2/3 or 3/4 up from top of tin.

8-  Bake in preheated 375 degree oven 20 minutes or till toothpick comes out clean when inserted into middle of cake. Cool on wire rack.


Notes: Take notice of how easy the cupcakes come out of the pan without papers, when you grease the tins generously and evenly. Perfect.

Serve plain or with dairy-free cream cheese and orange marmalade.







Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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