Buckwheat flour cupcakes
Description
The baked goods are simple and quick to prepare. If you prefer a richer cocoa flavour, you can safely increase the amount of cocoa by at least twofold. Because buckwheat flour has a strong, very distinctive taste, in the finished muffins the cocoa comes through only as a light note. To reduce the calorie content of the muffins and make them healthier, sugar can be replaced with a sugar substitute. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Separate the eggs into whites and yolks. Beat the egg whites with a pinch of salt until soft peaks form.
- 3
Step 3
In a separate bowl, whisk the egg yolks with the sugar.
- 4
Step 4
Pour the vegetable oil into the egg mixture and add the cocoa powder. Beat until smooth.
- 5
Step 5
Add sifted buckwheat flour and baking powder.
- 6
Step 6
Whisk the batter until smooth, add a little water so the batter is like thick sour cream. Then fold the beaten egg whites into the batter in portions, mixing gently with a spatula.
- 7
Step 7
You end up with airy dough, about the same consistency as pancake batter.
- 8
Step 8
Spoon the batter into silicone muffin cups, filling them two-thirds full. If you use metal or ceramic molds, grease them with vegetable oil or butter. Bake in a preheated oven at 180°C for 20 minutes.
- 9
Step 9
Check the muffins for doneness with a wooden skewer; it should come out of the middle of the muffins completely dry. Cool the baked muffins for about 10 minutes, then remove them from the molds and cool on a wire rack.
- 10
Step 10
Take out of the oven and serve warm or cooled.