Sunday, June 10, 2012

Gluten free cupcakes (Almond cupcakes)


300 grams ground almonds

2 teaspoons sea salt

1 teaspoon bicarbonate of soda

1 tablespoons ground cinnamon

1 teaspoons of ground nutmeg

1/4 cup olive oil

3 tablespoons demarara sugar

5 large eggs

125 grams grated carrot

100 grams crushed pineapple

150g sultanas or raisins

handful of chopped walnuts (optional)


Preheat the oven to 170C

Whisk lightly by hand: the eggs, the oil and the sugar until they are completely combined.

In another bowl mix the almond with the spices, salt, carrots, dried fruit and nuts (if using).

Mix both together until thoroughly incorporated.

Place a tablespoons each of this mix into silicone muffin shapes: there should be exactly for 12.

Bake for around 20-25 minutes or until a toothpick comes out clean. Let the cakes cool

thoroughly (around an hour) and then smear with a cream cheese frosting: a mix of cream cheese and, if you like, icing sugar (or even sweetener: since there is no cooking involved it will keep its flavour). Decorate if you like.

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