Gluten Free Blueberry Cupcakes

Gluten Free Blueberry Cupcakes (almond meal)

Trust me I didn´t use synthetic food coloring for the icing!

Gluten Free Blueberry Cupcakes (almond meal)

Gluten Free Blueberry Cupcakes (Almond Meal)

Sometimes when I feel uninspired to create a next new recipe I go to organic store. I just love those farmers markets and organic markets too much. I even tell myself not to go there too often because I´m spending too much money there. But when I go there, then I almost always spend some money and buy new exciting ingredients. A few days ago I went to our local organic store and I saw there blueberry powder (or blueberry flour). Basically it´s 100% blueberries which are just dried and made into powder. The label even says that they have used 800 g of blueberries just to make 100 g of blueberry powder. So, probably you don´t have to even use lot of it to get the blueberry taste.

Why should I use that? For me it opens some new possibilities to bake! Yes, baking, of course. Well you can it for merengue, cake, icing etc. You can even make dairy free icing or frosting with that by using avocado and not having green color. It just doesn´t make the texture as wet as usual fresh blueberries and it´s still not a synthetic food coloring but instead it´s 100 % natural food coloring which comes straight from the nature! The technique to dry blueberries is not a new modern thing. What else did they use when they didn´t have freezers? Of course, they used to dry the fruit and berries for winter here in colder Nordic counties. Just to get some vitamins when it´s cold outside and it´s quite hard to find any food.

So, blueberry powder … What I can make out of it? I have so many ideas how to use it. So, here is one of my ideas how to use blueberry powder. Blueberry cupcakes which are gluten and sugar free! Almond will make the muffins (cupcakes) so moist that you don´t even have to use any oil. Almond are full of natural oils which make sure that the muffins aren´t try. However, you still have to careful with you baking time and oven temperature. Baking cupcakes too long makes them dry even when you use usual wheat flour, oil or butter. So, gluten free baking has the same rule. Nothing different here. Why do I use yogurt and not milk for muffins or cupcakes? I have found that yogurt makes the muffins or cupcakes more moist then milk. I picked up that trick when I worked at the kitchen and it´s really working.

Gluten Free Blueberry Cupcakes (Almond Meal)

Gluten Free Blueberry Cupcakes

Ingredients:

You can make about 4 cupcakes

  • 100 g almond meal (flour)
  • 2 eggs
  • 1 tsp baking powder
  • Pinch of salt
  • 2-2,5 tbsp honey (or maple syrup)
  • 1 tsp vanilla bean paste (or 1 seeded vanilla bean)
  • 2 tbsp natural yogurt (unsweetened)
  • 1/3 cup blueberries (about 1 tbsp blueberries to each cupcake)
  • ½ tsp organic blueberry powder (blueberry flour, 100% blueberries, no added sugars or other sweeteners)

For icing:

  • 1/2 cup (1,1 dl) dates
  • 2 bigger avocados, de-seeded and peeled
  • 1 tsp maple syrup or honey (optional)
  • 2 tbsp coconut butter (melted, without coconut taste)
  • 3 tbsp blueberry powder (or blueberry flour, 100% blueberries, no added sugars or other sweeteners)
  • 1 tsp pure vanilla bean paste (optional)
  • Pinch of salt

Decoration: some blueberries or edible flowers (I used dry roses which are edible)

Instructions:

  1. Preheat the oven to 150° C/ 302° F (on fan).
  2. Mix together almond meal, salt and baking powder. Add yogurt and honey. Mix until combined well.
  3. Add egg and stir until only combined. The key is to stir as less as possible at this step! It´s very important that you stir with a spoon, not with a mixer!
  4. Butter the muffin cases* with coconut butter (then they don´t stick so much to the paper). Put the muffin cases half full and then add about 5-10 blueberries (depends on the size of the berries). Then add the rest of the mixture on top. The muffin cases should be 3/4 full. Decorate the cupcakes with some blueberries.
  5. Bake for about 30 minutes until golden and the toothpick comes out clean. Remember that they will keep baking a little bit after you take them out of the oven: So, try not to overcook them, because like all the usual muffins they will go dry, when they are overcooked.
  6. While the cupcakes are in the oven, make the frosting (you can use that frosting for at least 4-7 cupcakes when needed, depends on how generous you are with the frosting). Blend all the frosting ingredients until smooth. Let it cool down in a fridge while the cupcakes are cooling.
  7. When the cupcakes are on room temperature, then decorate them with frosting. Use piping bag and make some nice roses on top or whatever you would like to see on your cupcakes.

Notes: *Use quite big muffin cases and you can be sure that the muffins are very moist. If you have only smaller muffin cases, then you might need to make less time. However, once I had some strange muffin cases which were so small, that the results wasn´t that good as usually.

Making Gluten Free Blueberry Cupcakes

Making Gluten Free Blueberry Cupcakes

Making Gluten Free Blueberry Cupcakes Frosting (Trust me I didn´t use synthetic food coloring for the icing!)

Gluten Free Blueberry Cupcakes

Gluten Free Blueberry Cupcakes (almond meal)

Gluten Free Blueberry Cupcakes

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