Tigernut Flour Cupcakes

Cupcake or muffin?  Now that is the question.  I did a bit of research on “what’s the difference between a cupcake and a muffin” and the general consensus tends to be that cupcakes are higher in sugar, always sweet (never savory), more moist than a muffin (I disagree on this one – depends on the muffin/cupcake), the batter is smoother and fluffier and creates a more airy dessert, and cupcakes are topped with frosting.

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I have to say…based off these characteristics, whether you call something a cupcake or a muffin is up to you.  There doesn’t seem to be a fine line (although some passionate, skilled bakers would probably disagree with me).  And it gets even more confusing when you start talking about Paleo or Vegan desserts, as they don’t often follow baking “rules”.  What are your thoughts?

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I’m pretty sure the experts would disagree with me, but I decided that these Tigernut Flour Cupcakes were cupcakes, not muffins.  They are airy, but moist, sweet (to my palate) and topped with frosting.  But, if it makes you feel better about eating them, then by all means call them Tigernut Muffins!

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These Tigernut Flour Cupcakes are Paleo friendly and nut free, only require 8 ingredients (and that’s including simple things like baking powder, salt and water) and are incredibly easy to make.  Oh, and did I mention they are healthy for a cupcake?  Yah, I’m pretty sure they are the healthiest cupcake recipe you’ve ever seen 😉

Tigernut Flour Cupcakes

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. In medium-sized mixing bowl, combine all dry ingredients.
  3. Stir in wet ingredients.  Mix well.
  4. Spoon about 2 Tbsp batter into a lined cupcake tin (recipe makes 8 cupcakes).
  5. Place uncooked cupcakes in oven and bake at 350 degrees for 15 minutes.
  6. Remove cupcakes from oven and cool to room temperature before frosting.

Recipe makes 8 cupcakes

*You may use only honey or only maple syrup, but the flavor of these two sweeteners together is delicious…so I recommend using both.

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I topped these cupcakes with Simple Mills Vanilla Frosting – which is the best quality frosting I have seen available for purchase.  I usually like to make my own frosting from a combination of coconut cream, maple syrup and vanilla extract, which makes for an even healthier cupcake, but I decided on Simple Mills for this recipe.

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If you make these be sure to tag @realfoodrabbit on Instagram and use the hashtag #realfoodrabbit.  I always love seeing your creations!

Enjoy!

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4 Comments on “Tigernut Flour Cupcakes

  1. Can you replace 1 tbsp of maple syrup for swerve or another stevia sweetener?

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    • I believe any liquid sweetener would work, but I haven’t tried any substitutions so I cannot guarantee results.

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    • I’ve never baked using gelatin eggs so I’m not sure whether or not they would work. I assume the cupcakes would turn out quite dense and perhaps a bit gummy in texture.

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