I have made these cupcakes so many times, they are so good. Oh yes, I deserved this little treat for some of my lazy afternoons!
Recipe from: Healthy Chef
Ingredients
1 and 1/2 cups (150g) almond flour/ ground almonds
1/4 cup (21g) unsweetened good quality cocoa powder
2 tablespoons honey, maple syrup or rice malt syrup
1/4 cup ( 60ml) milk your choice diary, almond or soy
1 teaspoon vanilla extract
2 free range eggs / organic eggs
1 teaspoon gluten free baking powder
1/4 cup (60ml) macadamia oil, light olive oil, avocdo oil or cold pressed coconut oil
Method
Preheat oven to 160C fan forced / 180C no fan.
Well combine almond meal, cocoa powder and baking powder.
Add the eggs, oil, milk and honey. Mix well to form a smooth batter.
Spoon into 12 small individual cupcake tins.
Bake for 25 minutes until puffed and cooked through.
Serve alone or topped with chocolate frosting or rasperry sauce.
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