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.