Let these cupcakes transport you to your favourite 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.
YIELD: 12 CUPCAKES
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 of sugar ⅓ cup olive oil 3 teaspoons instant espresso powder 1½ cups water 1 tablespoon apple cider vinegar
• 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 centre of the flour mixture and add in the olive oil, espresso powder, water, and vinegar. Stir to mix well until batter is smooth. Fill cups about two-thirds full. Bake for 25 to 30 minutes, or until knife inserted into the centre 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.