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Home / Courses / Cakes / GF Buckwheat Italian Apple Cupcakes

GF Buckwheat Italian Apple Cupcakes

By: 👩‍🦳 Linda · Published: 🖨 November 21, 2011 · Updated: 💻October 3, 2017 · 🗨 28 Comments

We had our first snowfall this past weekend. It was only about an inch but it covered the place and stayed around as the temperature was below freezing. The lakes have a very thin sheet of ice on them but that will soon melt as the weather warms up a little this week. I sure do not mind a brown Thanksgiving especially after the brutal winter we had last year. That said, it is still cold and what better than to do some baking to warm up the house.

When I first saw these Italian Apple Cupcakes over at Anncoo Journal, I knew I had to make them soon. I had never heard of Italian apple cupcakes but I do like the idea of slightly tart apples in each and every bite. These did not disappoint. I made them gluten-free and experimented with buckwheat flour this time. The eggs were swapped out with low fat milk. My first attempt using just buckwheat flour yielded cupcakes that were a little dense and flat. The second time I added a little oat flour and was happy with the results. They puffed up and looked quite pretty. The slightly grayish color contrasted nicely with the green apples. I also liked the nutty flavor of the buckwheat flour.


You can find the original here Anncoo Journal. While you are there, please say “hi” for me and do check out all the other fantastic recipes Ann has on her blog. Ann is a master baker and every time I visit, I find a recipe I would like to try out. I am sure you will too. 🙂

Now, let’s get to the recipe…

[amd-zlrecipe-recipe:81]

These cupcakes taste wonderful warm.


I am sending this to the Desserts with Apples event hosted by Simply.Food. This monthly event and giveaway is the brainchild of Cook Eat Delicious!.


Enjoy…..and have a wonderful day! 8)


Categories: 🗂 Cakes, Gluten Free, Western Tags: 📋 apples

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Comments

  1. Ann@Anncoo Journal says

    November 21, 2011 at 10:17 am

    Hi Biren, I’m waiting for you to post up this lovely recipe before I go to bed 🙂 Your cupcakes version look very pretty and healthy. Really want to try your version with buckwheat flour. Sound so yummy 🙂
    Thanks for the mention and have a wonderful day!

    Reply
    • Biren says

      November 21, 2011 at 10:46 am

      Thanks Ann! The family really enjoyed the cupcakes and both batches are all gone! I am so glad the second batch turned out well.

      Sorry I am a little late with the post. Have a good night’s rest. 🙂

      Reply
  2. Lyndsey@TheTinySkillet says

    November 21, 2011 at 1:14 pm

    Biren, I love Ann’s blog too, she is a fantastic baker and artist.
    Your version looks so good. I would love to make something with buckwheat. Can’t wait to try it.

    Snow huh? It looks so pretty! We’ve had a beautiful weekend, perfect 82 degrees. Stay warm!

    Reply
  3. simply.food says

    November 21, 2011 at 2:17 pm

    These look delicious and healthy.Please do send them to C.E.D.D Apples event AT simply.food

    Reply
  4. Patty says

    November 21, 2011 at 4:32 pm

    These do look very good Biren! The word Italian really caught my eye in the recipe title. I also love the buckwheat flour, I think you’ve made a nice healthy adaption here. Enjoy your Thanksgiving;-)

    Reply
  5. Chris says

    November 21, 2011 at 7:37 pm

    They do look good and different with buckwheat flour. I should also give this a try. Thanks for sharing.

    Reply
  6. Jeannie says

    November 21, 2011 at 11:40 pm

    I have not tried baking with buckwheat flour before, looks different, is that what gave the muffins that color? Pretty interesting! I love Ann’s blog too and love to drool over her baking photos:D

    Reply
    • Biren says

      November 22, 2011 at 8:02 am

      Yes, whole buckwheat flour has a deep grayish color. Some soba has the same color too. It has a nutty flavor and aroma that is quite different. Do give it a try. 🙂

      Reply
  7. Beverly says

    November 22, 2011 at 2:09 am

    I should also give this a try. Thanks for sharing. I think you’ve made a nice healthy adaption here.

    Reply
  8. Katherine Martinelli says

    November 22, 2011 at 3:08 am

    I’ve never heard of Italian apple cupcakes either but they look just delicious! I bet the buckwheat gave them a great texture and flavor.

    Reply
  9. Parsley Sage says

    November 22, 2011 at 7:57 am

    Snowfall…wow. I’m cold just reading that 🙂 These cupcakes sound amazing, perfect for the holidays! By the way, I made your squash/sausage dish and it was incredible! Really brought the ‘fall’ to cayman.

    Reply
    • Biren says

      November 22, 2011 at 8:04 am

      There will be more snow to come. Hopefully it won’t be as brutal this year. So glad to hear you enjoyed the squash and sausage dish. Thanks for letting me know. 😀

      Reply
  10. Angie's Recipes says

    November 22, 2011 at 8:42 am

    Biren, I am totally with you that Ann is a master in baking.
    Those buckwheat muffins look seriously delicious, hearty and healthy.

    Reply
  11. Nami | Just One Cookbook says

    November 22, 2011 at 12:40 pm

    I know, I was in shock when I saw the snow picture on your facebook page. We never get snow here (unless we drive 4hrs to the mountains) and I can totally imagine eating this nice warm delicious cupcakes in front of the fire place… It’s amazing to see drastic change of temperature in your area – you had hotter summer and now colder winter than us. Enjoy the 4 seasons, which I totally miss back in Japan. Lovely recipe Biren and Ann! 🙂

    Reply
  12. rebecca says

    November 22, 2011 at 4:47 pm

    fun muffins love the apples inside of them

    Reply
  13. Joanne says

    November 22, 2011 at 7:07 pm

    I love the nutty flavor of buckwheat in baked goods! I bet it goes so nicely with the sweet tart apples!

    Reply
  14. Carolyn Jung says

    November 22, 2011 at 7:22 pm

    I bet the buckwheat gives these muffins an especially nice nutty, hearty, flavor.

    Reply
  15. Jay says

    November 22, 2011 at 7:55 pm

    looks especially tasty..love it..
    Tasty Appetite

    Reply
  16. Janine says

    November 22, 2011 at 7:55 pm

    i love baking with buckwheat and this sounds fantastic – just curious though – there are two portions of buckwheat in your recipe but they have different weights? is it a typo or?

    Reply
    • Biren says

      November 22, 2011 at 8:05 pm

      That was a typo! I have removed the first buckwheat flour. Sorry about that! I usually use cup measurements but for the benefit of my overseas readers, I try to weigh the ingredients and provide the measurements in metric as well. I accidentally added the buckwheat flour again instead of just putting them in parenthesis. Thanks for pointing it out.

      Reply
  17. Kitchen Belleicious says

    November 23, 2011 at 7:22 am

    YUM! YUM !YUM. Now I know what I can make for my in-laws for breakfast tomorrow and the weekend. They look irresistible.

    Reply
  18. Zoe says

    November 23, 2011 at 10:51 pm

    Biren, This is fantastic! I can always rely on you for great GF cake recipes!

    Reply
  19. Cheah says

    November 26, 2011 at 8:02 am

    I too agree with you that Ann is a fantastic baker. I made these too but made a bigger cake instead of cupcakes….. taste great!

    Reply
  20. singapore shiok says

    November 26, 2011 at 11:26 pm

    I think the colour of these cupcakes is beautiful Biren – they look so autumnal, which is my favourite season (maybe because I am an October baby?) I LOVE that there is no egg here and if I tried this recipe, I’ll probably play around with the flour types as I have all kinds of flours and grains in my cupboard, from my unending bread experiments lol I saw some beautiful golden delicious apples yesterday, so I might use half those and half granny smiths. Couldn’t agree more about Ann – her baking talents are truly amazing!

    Reply
    • Biren says

      November 29, 2011 at 9:11 pm

      Me too…I have all kinds of flour in my pantry because of the gluten-free baking. Buckwheat and oat flour are two of my favorites. I think the color is rather unique. 🙂 BTW, in my first try I actually used MN Honeycrisp apples as I had quite a few lying around. Golden delicious would be nice too.

      Reply
  21. elisabeth@foodandthrift says

    November 29, 2011 at 2:37 pm

    OK, Biren-Now, you’ve really taken these amazing little cupcakes around a “world tour” Buckwheat? which in Italian means: Grano Saraceno, and Italians, have no clue of what buckwheat is? Ha, ha!
    That’s a good one! First, Ann posted (by the way, her blog is lovely, and I will say hi to her later)…Italian apple cupcakes, made by an Italian chef, posted in a Chinese magazine! What’s up with that!?

    What I’m finally trying to say, is you’re genius version took it a huge step further, and introduced these wonderful apple cupcakes, with buckwheat flour, so tasty, healthy, and perfectly re-created by you, and Ann…both, deserve and honorary ribbon!…next, I will introduce it further to the Italians, on my side…they’re still focusing on how to make American pancakes! (I’m in trouble, now!)

    Reply
    • Biren says

      November 29, 2011 at 9:13 pm

      A cupcake world tour? LOL! I hope I did it justice. I am glad you think it deserves an honorary ribbon. Thank you my friend. 🙂

      Reply
  22. Magic of Spice says

    December 1, 2011 at 1:48 pm

    I have never heard of guar gum, or at least never run across it. This is such a unique recipe and so beautiful…I love buckwheat 🙂

    Reply

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My grace is sufficient for thee…
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Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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