Since today is my birthday, I thought I’d invite you over for a piece of cake and a cup of tea! We had quite the pleasant deliberation over just which cake recipe would be perfect for the day. There were many wonderful ones to choose from! I finally settled on a new-to-me version of my old favorite- cheesecake! (Thanks, Stephanie, for the recipe.) We did reduce the honey to 1/2 cup.
Teff Chocolate Cupcakes
(Adapted from Bette Hagman’s Teff Muffin recipe)
2/3 cup dark Teff Flour
1/4 cup unsweetened Cocoa (I use Ghirardelli)
2 Tbls. Tapioca Flour
1 Tbl. ground Flax Seed or Chia Seeds
1/4 tsp. Salt
1 tsp. Baking Powder
1/2 tsp Baking Soda
1/2 cup organic Sugar
2 large Eggs
2 Tbl. Grapeseed Oil or melted Coconut Oil
1/2 cup Buttermilk or Milk
Preheat oven to 350*F. Grease/line muffin cups. Add flax seed to milk, and let sit, while preparing the rest of the recipe. In a med. bowl, mix teff flour, tapioca flour, baking powder, salt, baking soda, and sugar. Add eggs, oil, and milk/flax seed to the mixture, and mix gently, until thoroughly moistened, but still slightly lumpy. Pour into muffin cups, and bake 15-20 min.
Serving Variations: These are delicious when spread with organic peanut butter, or topped with a chocolate-mint buttercream frosting.