- 18
Ingredients
- 2 cups blanched almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 cup honey
- 2 large eggs
- 1 tablespoon vanilla
Preparation
Step 1
, a high-protein, high-fiber alternative to cake flours, is gluten-free and combines perfectly with chocolate to give you a cupcake that will rival the taste of any you may have eaten before.
These rich, tasty cupcakes contain no refined sugar. The addition of honey makes them extremely moist.
Makes 18 cupcakes
Combine the honey, eggs and vanilla in a large bowl.
Slowly add the dry ingredients to the wet ingredients, mixing well until the dry ingredients are completely moistened.
Set the liners on a baking sheet and place the sheet in the oven.
Bake at 350 degrees for 35 - 40 minutes or until set in the middles.
Let cool completely before decorating.
These cupcakes taste great on their own, dusted with sugar, or frosted. If you do decide to frost the cupcakes, make sure you use a gluten-free confectioner's sugar. Many confectioner's sugars contain cornstarch, which may be contaminated with gluten.
Use room temperature butter and fresh cream, and try different flavor combinations like caramel or mocha that combine well with the taste of
List of Wheat Free Foods