Easter denotes goodies, aka chocolate and candy! That meant I needed to see what I had available in my cupboards, so off I took in adventurous mode through the fridge to see what I could find.
What if I used garbanzo bean flour in cupcakes? What would that taste like? I took a risk in mixing one cup of garbanzo flour with all purpose flour, including the regular baking powder and baking soda, salt, and decided to use 3/4 cup of Swerve, a sugar replacement that measures like sugar, instead of white sugar.
I found I had 1/2 papaya and 2 pieces of mango, which I liquified with a cup of water. In a separate bowl, 3 eggs were beaten with the Swerve, and about 1/2 cup of melted coconut oil. I added the fruit mixture and mixed well. Then the dry ingredients were beaten in 3 separate batches with the wet ingredients until everything was well integrated. The cupcake molds were filled with a large heaping tablespoon of the mixture, and in they went in a 350 degree oven for 20 minutes. When I heard the timer, I rushed to the kitchen and took them out of the oven.
They glowed in their toasty exterior. I waited till they weren’t piping hot before taking one out and cutting it to see how they baked. And took a bite. Waited a second, took another bite, and thought….these are good! They are not overly sweet, and the garbanzo bean flour definitely adds lots of fiber – had I just used the garbanzo bean flour, the cupcakes would have been gluten free! Check out Bob’s Red Mill Stone Ground Garbanzo Bean Flour in your local supermarket. I found mine in my neighborhood Publix. The 1 lb bag was very inexpensive, and a great buy. Swerve is also available in Publix and at Whole Foods.
I wasn’t planning on making chocolate ganache, but because the cupcakes were not very sweet, I melted a large dark chocolate bar and a bag of Trader Joe’s chocolate chips in 1/3 cup of almond milk. And voila! After finding green and pink sprinkles and a few chocolate covered almonds, used them in a fun presentation as this year’s Easter Cupcakes! And yes, they were delicious…..I think I might still have one left to enjoy today.
Took frozen goji berries and pulverized them in the Bullet and included them in the cake ingredients, as well as sprinkled some on top…..definitely gave it a different taste to these chocolate ganache cupcakes!
What’s the best thing about a rainy Sunday? I can bake to my heart’s content!
My new go to ingredient is Goji berries……out came the oatmeal and chocolate bits and thus the afternoon tea hour will be hosted alongside a plate of amazing flavorful and not overly sweet Goji Berry-Chocolate-Oatmeal cookies!
I was in the mood to create something luscious…..so chocolate had to be involved! Had a crazy day dealing with the strangest technological issues…..and needing to de-stress led me to my kitchen, where out came pots and pans and chocolate, chocolate and more chocolate!
I used one bag of Trader Joe’s chocolate chips and one bar of Lindt’s darkest chocolate with cayenne in the thick decadent ganache that covered these babies…..soooo good. Also poured in two heaping tablespoons of 85% darkest cocoa in the dry ingredients. Went one step further and use four large eggs instead of my standard three, beating them well with sugar and unsalted butter, and then was it a drop or more like a 3/4 cup of good quality rum, one heaping teaspoon of ginger and another of cinnamon and popped these babies into a 350 degree oven for 17 minutes and out came the most gorgeous naked cupcakes ever! When they weren’t even at room temperature I bit into one….as I am taking them to the office and oh, my! Delicious, light and with a hint of spice coming through. Amazing. But alas, I wanted to make a good impression so I knew that ganache would be the best topping. Out came more chocolate, heated with heavy whipping cream….and oh, my, oh, my, oh, my! These are drool worthy!
This is the second attempt to create yummy cupcakes without sugar and I think this one is a definite winner! I found myself devouring two cupcakes…..I should have stopped with one but they are so delicious…..I used agave syrup instead of a cup of sugar – used just a little bit more than half a cup as well as one cup of purred peaches….and that added all the sweetness that this amazing chocolate cupcake needed. Talk about light, fluffy deliciousness…..at the last minute I decided to drop some dark chocolate chips on top so that they would bake into the cupcake…..in just 15 minutes in a 350 degree oven these were done!
It was a friend’s birthday and knowing that she loves chocolate, I decided to go beyond creating a home made frosting…..I opted to use Wilton Chocolate Candies, melted them and poured them over the cake! It created a candy chocolate shell over the Grand Marnier-cocoa and peach cake…..she told me that she had to pull the cake away from her kids who almost inhaled it!
Quite a mouth full, right? A run to Whole Foods at lunch time had me salivating over all the peppers they had available…..so I picked up some jalapenos, habaneros, red peppers, tomato sauce and added in some kitchen staples…. lemon, orange and a few drops of Louisiana hot sauce and pureed it together….and voila! Here it is!!
It will be served with chocolate….yes, chocolate corn bread!!! Stay tuned to future episodes of “Cooking with Gabi” to get these recipes….will definitely make your mouth Pop Full of Flavor!
I had such a Great Time! Talk about intense baking…..last Friday I ran home from work and made quite a few goodies:
Strawberry Mini-cupcakes with fresh Strawberry/Neufchatel Cheese Frosting
Lemon/Key Lime Mini-Cupcakes with fresh juice
Chocolate & Peanut Butter Mini-cupcakes, with a hint of orange
Banana and Dulce de Leche Mini-cupcakes
And on the savory side
Parmesan, olive and sundried tomato mini-mini biscuits, and last but not least
Corn and black bean mini-muffins!
I had a grand time baking and what fun it was to meet so many people! We had quite a few hundred that stopped by to taste mini-baked goodies made by yours truly, as well as try the numerous yummy yogurts and awesome paninis and salads that Tart & Berry sells!
Make sure to stop by Tart & Berry and try out their Tiramisu yogurt…..talk about severe yum factor!!!!