Buckwheat Cupcakes

I think the words ‘moist’, ‘light’ and ‘wholesome’ are apt to describe these cupcakes. They are perfect to be had with hot evening tea or a giant scoop of ice-cream! Recipe adapted from Cupcakeree.

Ingredients:

• 85 g figs, chopped and soaked in boiling water, along with 1/2 tsp baking soda
• 1/2 cup oat flour
• 1/2 cup buckwheat flour
• 1/2 tsp mixed spices (ground green cardamom, nutmeg, black pepper)
• 1/4 cup coconut oil
• 1/4 cup brown sugar
• 2 tsp coconut milk
• 1 egg
• 2 tsp vanilla extract
• a pinch of salt
• 1/4 cup crushed nuts of your choice

Method:

• Pre-heat the over at 180° C.
• Line a muffin pan with six cupcake liners.
• In a bowl, whisk all the dry ingredients.
• In a blender, puree the figs, the soaking liquid and the sugar together.
• In another bowl, whisk the egg and add vanilla. Add the fig puree, milk and oil till well combined.
• Fold in the dry ingredients and crushed nuts.
• Pour the batter into the muffin liners till its 3/4 full and bake for 10 minutes at 200° C. Bake for another 10-15 minutes at 180° C until done.
• Bite into the cupcakes as soon as they cool!