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.
CHEF DAVIES-TIGHT™ 