“What’s a Cuppin,” you ask? Well, it’s what would happen if a muffin and a cupcake got together and had a baby. A super-rad, totally scrumptious baby.
I recently wanted to recreate this recipe, but with blackberries. Blackberries are one of Chris’s favorites, so I thought it would be a nice way to say “thank you for all that you do.” I didn’t realize, until after I got started, that I was short on my gluten-free flour mix by about 1/4 cup. I figured I would just leave it at that and see what happens, rather than add whole wheat flour and throw the chemistry off. This turned out to be a happy accident, as the final product just became more cake-like. It wasn’t quite a cupcake, but it wasn’t quite a muffin. Thus, the Cuppin was born.
- 1 3/4 cups all-purpose gluten-free flour (I used Bob’s Red Mill)
- 2 tsp. baking powder
- ¼ tsp. salt