Cherry Bakewell Cupcakes
1/4 cup (30g) tapioca flour
1/3 cup (55g) buckwheat flour
1/4 cup (35g) brown rice flour
1/3 cup (40g) ground almonds
1 tsp baking powder
2 tbsp xylitol
1/4 tsp pure stevia
3/4 cup (185ml) rice milk
1 tsp almond extract
6 tsp cherry jam (I used St. Dalfour)
PREHEAT YOUR OVEN TO 180C / 356 F
1. Firstly, add the tapioca flour, buckwheat flour, brown rice flour, ground almonds, baking powder, xylitol and stevia into a large mixing bowl. Stir together until well mixed. Then, add in the almond extract and rice milk, and mix together using a hand whisk until smooth.
2. When this is done, line a muffin tray with 6 large cupcake cases. Then, add 2 tbsp of the cake mixture into each case. Next, spoon 1 tsp of the cherry jam into the centre of each case. Then, top each cupcake with the remaining cake mixture, to cover the jam. Add the cupcakes into the oven and bake for about 30 minutes, until golden.
3. When the cupcakes have baked, remove them from the oven and set them aside to cool completely. Then, serve when they have cooled.