After my brief experimentation with this legume for April’s Daring Bakers Cheesecake challenge (which didn’t turn out quite how I intended), I was determined to give the humble pea another go.
Armed with a 12p tin of marrowfat peas from Tesco, I mashed them to a chunky pulp with the back of a fork. For a finer pulp it’s best to puree the peas with an electric blender or passed through a sieve. These cupcakes definitely tasted pea-like, and had a pea-y texture to them. They were unconventionally tasty, although next time I will use fresh or frozen garden peas.
I intended these cupcakes to be a ‘healthy low sugar treat’ prior to a stressful phone call to my mother which whipped me into a frosting fury – icing cupcakes helped me to calm down.
Pea Cupcakes (gluten free)
Makes 6 cupcakes
1 egg, room temperature
¼ cup of fruit sugar
½ tsp vanilla extract
2/3 cup of peas, pureed
1 tbsp of extra virgin olive oil
1 tbsp of lemon juice
3/4 cup GF flour (I used ¼ cup of each: rice flour, cornmeal, tapioca)
½ tsp xanthan gum
pinch of salt
½ tsp of baking powder
- Preheat the oven 375F/
- Whisk together the eggs and sugar.
- Add the oil, extract, lemon juice, and pea puree. Mix well
- In a separate bowl, sift together the flours, xanthan gum, salt & baking powder
- Add the dry ingredients into the wet. Beat until just mixed.
- Scoop into a lined cupcake tin and bake for 15 minutes or until a skewer comes out clean.