Receta NON-WHEAT FLOUR CARROT CUPCAKES
by Robert-Gilles Martineau
For wheat flour allergics!
Tiempo de Prep: |
Japanese
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Tiempo para Cocinar: |
Raciónes: 6 |
Va Bien Con: coffee
Ingredientes
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Unsalted Butter: 100 g
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Brown sugar: 50 g
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Eggs: 2
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Honey (liquid): 1 tablespoon
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Gated carrots: 100 g
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Rice powder: 130 g
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Baking powder: half a teaspoon
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Egg wites: 2
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Sugar: 50 g
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Direcciones
- Bring butter to room temperature.
- Add brown sugar and mix well, incorparating a much air inside as possible.
- Add eggs and mix well.
- Add grated carrot, honey, rice flour and baking powder. Mix well.
- Beat the egg whites with sugar into a solid meringue.
- Mix the meringue into the cupcake mixture in two equal steps by folding them in with a spatula.
- Pour mixture into cups.
- Leave inside the fridge for 30 minutes to allow the rice powder to fully absorb the mixture humidity.
- Bake for 20~25 minutes at 180 degrees Celsius.