Pear and Ginger Cupcakes

These Pear and Ginger Cupcakes are just that - sweet and gingery! And yes, they are gluten-free and fluffy with a fine crumb texture when you bite into them. Save these for you next eventful gathering.

Makes 10 cupcakes

Ingredients:

145g cassava flour

105g millet grains

1/2 tsp fine sea salt

2 tsp baking powder

1/2 tsp baking soda

1 tbsp cinnamon powder

1/4 tsp ground nutmeg

1/2 tsp allspice powder

235g bosch pears

40g fresh ginger root

2 eggs

80ml raw honey

60ml coconut oil

1/2 tbsp vanilla extract

Directions:

1. Preheat oven to 375˚F and line a cupcake bakeware with cupcake liners.

2. Pour the millet grains into a coffee grinder or food processor and blitz until it turns to fine millet flour, then pour into a mixing bowl. Repeat the process if there’s some millet grains leftover.

3. To the mixing bowl with the millet flour, add in the cassava flour, fine sea salt, baking powder, baking soda, cinnamon powder, ground nutmeg, and allspice powder. Whisk thoroughly until well combined and set aside.

4. In another mixing bowl, crack in the eggs and whisk well. Then add in the raw honey, coconut oil and vanilla extract and whisk thoroughly until well combined.

5. Grater the pears until totalling an amount of 235g and set aside. Then grater the ginger finely including the skin.

6. Add the grated pears and ginger to the egg mixture and whisk well.

7. Pour the dry mixture into the liquid mixture and use a wooden spoon to properly combine and create a homogenous batter. Do this for about a minute and set the batter aside for 10 minutes.

8. Fill each cup cake liner about 3/4 of the way with equal amounts of batter and bake for 18 minutes.

9. Once done baking, pierce the cracks of the cakes with a toothpick to ensure that the middle part of the cupcakes is baked through. If the toothpick comes out wet, bake at the same temperature for another 2 - 3 minutes and test again.

10. Remove from the oven and set on a cooling rack to cool for 5 to 10 minutes.

11. Serve with tea or your favorite drink.

For the recipe video:

• Scroll to 00:05:14 on the video below for PEAR AND GINGER CUPCAKES.

Notes:

• These are perfect to prepare in advance for the week. If you are doing that, I suggest you make the batter the night before. Then the next morning, remove from the fridge and set on your counter for 45 minutes to hour to come to room temperature before baking them.