Boozy Cherry Cupcakes

Name: Boozy Cherry Cupcakes
Prep time: 10 min
Total time: 28 min
Ingredients: 3 tablespoons dried sour cherries; 3 tablespoons rum; 375ml almond milk; 125ml extra virgin olive oil; 2 tablespoons psyllium husks; 1 teaspoon vanilla extract; 150g coconut sugar; 50g cocoa or cacao powder; 65g brown rice flour; 55g chestnut flour; 40g potato flour; 5 tablespoons (35g) chickpea flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon sea salt flakes

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Ingredients

3 tablespoons dried sour cherries
3 tablespoons rum
375ml almond milk
125ml extra virgin olive oil
2 tablespoons psyllium husks
1 teaspoon vanilla extract
150g coconut sugar
50g cocoa or cacao powder
65g brown rice flour
55g chestnut flour
40g potato flour
5 tablespoons (35g) chickpea flour
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt flakes

Instructions

Soak the sour cherries in your rum in a small bowl for between 2 and 48 hours. (You could always use fresh cherries)
Fire up the oven to 180°C/160°C fan/350°F. Line a 12-mould muffin tin with cupcake cases.
When the cherries are ready to your liking– tart, strong, sweet or offensive – discard the soaking liquid and briskly stir the boozy cherries in with the almond milk, olive oil, psyllium and vanilla. Leave to rest while you introduce yourself to the other ingredients.
In a food processor (or with a whisk and tenacity), blend the coconut sugar, cocoa powder, flours, baking powder and salt together so that the baking powder and cocoa are distributed evenly. Add the boozy wet ingredients and beat until smooth.
Divide the batter between the 12 cupcake liners and bake for 28 minutes. Cool for a few minutes in the tin, then transfer the cupcakes to a wire rack. Inevitably, several will find their way into your mouth. I call this collateral damage.
They’re especially good with a sneaky drizzle of melted raw chocolate.