Teff Chocolate Cupcakes

Makes: 10 | Prep: 10 mins | Cook: 12 mins

Ingredients

170g Wildnee brown teff flour

25g cacao

120g raw honey

½ teaspoon bicarb soda

½ teaspoon sea salt

1 teaspoon vanilla bean paste

4 eggs, separated

1 teaspoon lemon juice

 

Method

  1. Preheat oven to 180°C and line a muffin tray with patty cake cases.

  2. To a food processor add brown teff flour, cacao, honey, bicarb soda, vanilla, sea salt and egg yolks. Mix well until a batter is formed. Alternatively pop these ingredients into a large bowl and mix until well combined.

  3. In a separate bowl, using an electric beater, beat the eggs whites and lemon juice until soft peaks form. Gently fold the egg whites into the batter. You can simply add the whole eggs to the mixture but separating them helps create a lighter mixture. It’s also a great way to get the kids involved in the kitchen, they love to stir!

  4. Spoon batter into prepared patty cases and cook for 12 minutes. Great on their own or topped with a little melted dark chocolate and finished off with a berry or two on top!

Meirav Dulberg