YIELD: 12 CUPCAKES
Let these cupcakes transport you to your favorite café with notes of deep dark espresso. The tender moist cake is a perfect complement to the recommended topping of the lighter-than-air Mocha Fluff frosting.
________________________________________________________________
Ingredients
1 cup besan/chickpea flour
½ cup white rice flour
⅓ cup potato starch
¼ cup tapioca flour
1½ teaspoons baking powder
1 teaspoon salt
1 teaspoon xanthan gum
½ cup brown sugar
⅔ cup sugar
⅓ cup olive oil
3 teaspoons instant espresso powder
1½ cups water
1 tablespoon apple cider vinegar
______________________________________________________________________________________________________________________________
Directions
- Preheat oven to 350 °F and line 12 muffin tins with paper liners, or lightly spray with oil.
- In a large bowl, whisk together the besan, white rice flour, potato starch, tapioca flour, baking powder, salt, xanthan gum, and sugars.
- Make a well in the center of the flour mixture and add in the olive oil, espresso powder, water, and vinegar.
- Stir to mix well until the batter is smooth.
- Fill cups about two-thirds full. Bake for 25 to 30 minutes, or until a knife inserted into the center of one of the cupcakes comes out clean.
- Let the cupcakes cool completely on a rack before frosting. Store covered for up to 2 days.
- Top with Mocha-Fluff Frosting.
