ALMOND FLOUR CUPCAKES WITH CHOCOLATE FROSTING by allergy cooking my way

ALMOND FLOUR CUPCAKES WITH CHOCOLATE FROSTING

Dairy Free

Gluten & Grain Free

Low Disaccharide

Great cupcakes for school lunches or afternoon tea.

Serves: 12

Prep time: 25 mins

Cooking time: 15 mins

Ingredients

  • Cupcakes
  • 2 ½ cups almond flour
  • 2 eggs, lightly beaten
  • ½ cup honey
  • 1 tsp baking soda
  • 1 tsp vanilla essence
  • Chocolate frosting
  • 2 medium avocados, pitted
  • 2 tbsp honey
  • ⅓ cup cacao powder
  • ¼ cup coconut OR almond milk

Method

  • Preset oven to 180°C (350°F).
  • In mixer, combine all cupcake ingredients and mix well.
  • Pour mixture into silicone patty pans and half fill each one.
  • Bake for 15 minutes, until inserted skewer comes out clean.
  • Cool.
  • Frosting
  • Beat all frosting ingredients in mixer until smooth. Refrigerate.
  • Once cupcakes have cooled, spread cooled frosting on top.
  • Decorate with shredded coconut.

Notes


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