Categories
AFC CHEW CUPCAKES CAKES DESSERTS

AFC Blueberry Walnut Chew Cupcakes

 

AFC Blueberry Walnut Chew Cupcakes

These style 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.







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™.

Browse @ Your Leisure

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s