Chocolate cupcakes

Chocolate cupcakes. My favourite treat ever! However since going wheat-free I don't remember the last time I ate one. The most amazing cupcake stall at the Fremantle markets has me drooling each time I visit there and it's a battle not to give in. I'm not a huge fan of cake-icing in general but I do admire how creative people can be with cupcake icing toppers, sometimes it looks too good to eat! So my little cupcakes I kept icing-free and they are just as yum!

When I came across this recipe on Healthy Chef, it was love at first sight. Who knew that you could have wheat, sugar and GUILT-free cupcakes that taste divine? And just to top off how great they are, they are so easy to make and a perfect recipe for those who are time restricted but still want a quick, healthy, yummy treat. I put one in my lunch bag today and I am hanging out for that recess bell!

Ingredients

3 cups of almond meal 
1/2 cup unsweetened cacao powder
2 teaspoons gluten free baking powder
4 free range organic eggs
2 teaspoon vanilla extract 
125 ml (1/2 cup) cold pressed coconut oil or light olive oil
125 ml (1/2 cup) your choice of milk (dairy, nut, seed, rice)
3-4 tablespoons Manuka honey or rice malt syrup.

*Makes 16-20 cupcakes- depending how big/small your patties are*

Preheat oven to 160 C (fan forced) or 180 C no fan.

Combine and mix together almond meal, cacao powder and baking powder in a bowl.

Add the eggs, oil, milk and honey/rice malt syrup then mix well to form a smooth batter.

Spoon into small individual cupcake tins/patties.

(I used small paper cupcake patties that I purchased from 'House'. They worked really well as the cupcake doesn't stick to the paper and they have a variety of cute designs!)

Bake for 25-30 minutes until puffed and cooked through.

Enjoy!