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.
