White Chocolate and Nolen Gur Cupcakes

Ingredients

• 2 cups buckwheat flour
• 1/2 cup almond flour
• 1 tbsp tapioca flour (grind locally available sabudana or tapioca in a dry grinder and sieve well)
• 2 tbsp raw cane sugar or a sweetener of choice.
• 1/2 tsp pink salt
• 1/2 cup diced butter
• 1/2 cup soaked almonds or walnuts
• 1/4 cup honey or maple syrup
• Pinch salt
• Juice and zest of a lemon
• Ice water as needed
• 4 granny Smith apples peeled
• 3-4 tbsp raw cane sugar or sweetener of Choice
• 6-7 drops Ossoro Vanilla Essence Optional
• Juice and zest of two lemons
• 1/2 tsp cinnamon powder
• 1 tbsp melted butter

Directions

1. I usually start with whisking the egg until the volume rises to double but here I will just ask you to whisk together the butter and sugar until fluffy. Add the egg to the mixture and whisk till combined. Add around 3 tbsp milk and vanilla essence and mix well. Melt the white chocolate in a double boiler or you can just microwave it if you are using chips. Add the melted chocolate to the mixture and whisk it well.
2. In a bowl sift the flour, baking soda, and baking powder. Slowly add the dry ingredients into the egg mixture and fold in with a spatula until it is thoroughly mixed. Add some more milk (Around 2 tbsp) if needed. Note that this mixture should be a little bit runny than usual cupcake mixtures because microwave does not work the same way as ovens do. Do not add the jaggery to the cake mix, the sweetness of Nolen gur will over power all other flavors of the mix.
3. Line a cupcake mold (ones which can be used in a microwave) with cupcake liners and fill each of the molds with the batter till 3/4 full (or a little less).
4. The microwave is usually set at 180-200 degrees which is just fine. Preheat the microwave and bake for around 3 minutes. Unlike ovens, the time required for microwaves is very less. Do not over bake it. I pop in 4 at once and takes me around 2 minutes to get them done.
5. Once the cupcakes have cooled down soak them with Nolen gur (half a table spoon for each cupcake) from top. Make sure you don’t use too much as it will increase the sugar quotient.
6. I used a simple White chocolate ganache with a hint of Nolen gur in it as a frosting but you can also use a Nolen gur infused buttercream frosting.
7. I usually make my ganache by melting chocolate with a dash of milk and butter.