Today, I am going to show you how to make some wheat-free and sugar-free spice
cupcakes. It's a fun, user-friendly recipe; so, don't be intimidated. Trust me!
If I can do it, you can definitely do it!
Ingredients:
- 4 oz room-temperature butter
- 4 oz. Xylitol
- 3 eggs, lightly beaten
- 3 oz. rye flour
- 1 oz. coconut
flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp pumpkin pie spice
Preparation:
Wet ingredients:
- In mixing bowl, cream butter and Xylitol.
- In small bowl, lightly beat eggs.
- Add half of egg mixture at a time to creamed butter/xylitol mix.
- Blend well.
Dry ingredients:
- In med. bowl, mix together rye and coconut flours.
- Stir in baking powder, salt and pumpkin spice.
To complete:
- Add dry ingredients to wet.
- Blend well by hand, but do not overmix.
- Line muffin tin with cupcake liners.
- Pour batter into cups, filling each slightly over halfway.
- Bake at 375° F. for 15 to 20 min.
There we have it! Our lovely spice cupcakes, wheat and sugar free.
Luci's Tips:
- Generally, only ¼ of total amount of flour should be coconut flour,
for optimal binding.
- Use any flavoring you like, such as 1 tsp vanilla extract or 2-3 tsp cocoa
powder.
- An electronic kitchen scale is a marvelous gadget to have on hand for recipes
that use ounce (not cup) measurement. Hey! It's European!
- No peeking until done, as opening the oven door too early can cause cakes
to sink. Check on them by looking through window with oven light on.