These cupcakes are GF and Dairy free! Woohoo! I baked them to bring them to a pot luck dinner this evening 😊
What you’ll need:
1 1/4 cup almond flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 eggs (beaten)
3/4 cup maple syrup
1 teaspoon vanilla extract
175 grams dark baking chocolate
1 tablespoon almond milk
1 tablespoon honey
1/4 teaspoon vanilla extract
1 cup frozen raspberry heated on stove in a pot for 15 min on med low.
Mix dry ingredients of cupcakes, and in a separate bowl beat the eggs and the other wet ingredients.
Then mix the dry and wet ingredients together.
Pour into cupcake paper forms in a cupcake tin. Makes 18 cupcakes. Fill the forms up 5/8th of the way.
Cook for 10-12 min in a preheated oven (200 degree Celsius)
Cool in the fridge for 10 minutes. Meanwhile make the frosting and raspberry sauce.