Talk To Me Cupcake. Tasty Bites, A Gluten Free Trea


Photo: Kathy Gori
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Ingredients

1 cup and ½ of sifted gram flour
3/4 teaspoon of salt
cup About ¼ of brown sugar
3 tablespoons of vegetable oil
2/3 cup of plain yogurt
A fist full of golden raisins (I did say I was winging this)
1 teaspoon of cinnamon
A pinch of nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons of warm water

Preparation

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The night before baking mix:
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And 1/2 cups of sifted gram flour
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Tsp of salt
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About 1/4 cup of brown sugar
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Tbs of vegetable oil
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Cup of plain yogurt
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A fist full of golden raisins (I did say I was winging this)
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Tsp of cinnamon
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A pinch of nutmeg
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Cover the bowl with a cloth and set it in a warm protected place to ferment overnight. I always store mine in the oven. Just don't forget and turn the oven on in the morning or you've got a problem.
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When ready to bake add:
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Tsp baking powder
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Tsp baking soda
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Tbs of warm water and stir these in, only whisking in one direction
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The batter will start to turn bubbly and frothy. When it does, spoon it into lightly oiled muffin cups.
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Place the muffin tinmuffin tin on a trivettrivet in a pan of boiling water. Cover with a cloth and then a snug lid on top of that.
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Steam the cupcakes for about 8 to 10 minutes. When a toothpick poked into them comes out clean, you're done.
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Take the muffin pan out and cover it with the cloth for about 10 minutes. As you can see, I overfilled my muffin cups .
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But once they were unmolded, I was able to trim them into proper mini cupcake shape.
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I put put the sirkhand into a pastry tube and swirled it onto the cupcakes.
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I then sprinkled the tops with a bit of chopped pistachio. This is a cupcake "cheesecake" shot.
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I loved these little mini bites. Everybody got three of them. I think I'll fiddle with the recipe a bit and see what else I can do with them. They're not super duper sweet, just pleasantly spicy sweet which is more to my taste, and they're so tiny they're hardly calories.

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About

I love cup cakes. They're so innocent. begging me to eat them. I especially love mini cup cakes, mini anything actually. To me mini = guilt free. I know in the "reality based community", this is a bunch of horse pucky, but one can dream.
The last time I made Gujarati steamed chickpea bread I wondered since it's so good savory, how would it be sweetened? I fantasized about little gram flour cupcakes studded with sultana raisins, an icing of sirkhand and a bit of finely chopped pistachios.
So a couple of days ago with Alan on the road to recovery eye wise, I decided to invite some friends over for an Indian lunch and try my little dessert experiment on them.
I started the night before, as the batter for this steamed bread/cake needs to mellow overnight. The actual baking process only takes about 12 minutes. As to turning it sweet, I was winging it and we were all happy with the results, a not too sweet raisin spice cupcake. I baked steamed the cupcakes in a mini muffin pan that I had, and though the process wasn't pretty at first they were the ugly ducklings that grew beautiful. "Why Ms. Jones, you're beautiful with that frosting!"
The biggest problem was finding a steaming vessel that would hold my mini muffin pan. Next time I try this I think I'll steam them in the oven where I can use a large baking dish as a bain marie.
So here's what I did:

Yield:

12.0

Added:

Friday, April 30, 2010 - 4:35pm

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