¾ cup sugar
½ cup skim milk
2 eggs, yolks and whites separated plus 1 extra egg white
2/3 cup grated sweet cassava
1 tablespoon honey (I like wildflower honey)
1 teaspoon pure vanilla extract
1/8 teaspoon pear essence (optional)
1 ½ cup all-purpose flour
¼ teaspoon cream of tartar
1 ½ teaspoon baking powder
.If you’re using fresh cassava, use the sweet variety not the bitter one and the sweet variety has less toxicity concerns. If you’re still uneasy, do this as an extra precaution before using.
First, cut the tuber into 2-inch pieces; cut through the skin lengthwise then ease the knife all the way around to remove the skin.
Rinse thoroughly then soak in fresh water for 30 minutes.
Pat dry, then grate finely and soak again in fresh water for 30 minutes.
Drain then proceed to use in this recipe. You can also opt for the easier way and buy ready-to-use fresh, frozen grated cassava, which you can get at specialty stores. Defrost before using.
Preheat oven to 350°F (175°C). Line a 12-capacity cupcake pan with cupcake liners.
Mix together the sugar, oil, and milk until the sugar has dissolved.
Mix the egg yolks, cassava, honey, vanilla, and pear essence. Stir into the sugar mixture.
Sift the flour, salt and baking powder. Gently mix into the batter.
Whisk the egg whites with the salt and cream of tartar until soft peaks form. Fold into the batter.
Fill each cupcake pan 2/3rds of the way with batter.
Bake for 18 – 20 minutes until a cake tester comes out clean.
Remove the cupcakes from the pan and cool on a rack.
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