Recipe by
Cake Cleanse
Makes 8 cupcakes
Gluten free//Dairy free
Cupcake:
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1 3/4 cup/160g/5.6 oz blanched almond flour
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1/3 cup/30g/1.1 oz Cacao Powder
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1 tsp Cinnamon
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1/2 tsp Himalayan pink salt
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1 tsp baking powder
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1/2 cup/50g/1.8 oz Natvia
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2 each Eggs
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1/4 cup/70ml/2.4 oz Water
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1/4 cup/70ml/2.4 oz olive or coconut oil
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1 tsp Vanilla Extract
Frosting:
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1 each large ripe avocado
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1 1/2 tbsp/10g/0.3 oz Cacao Powder
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1 1/2 tbsp/21g/0.7 oz Natvia
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1 tsp Vanilla
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1/4 tsp salt
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1/2 tsp Cinnamon
Method:
Cupcakes:
- Preheat oven to 160°C/320°F (fan forced).
- Place 8 cupcake liners inside an 8 capacity muffin tray.
- In a large bowl, whisk the almond flour, cacao powder, cinnamon, salt, baking powder and Natvia.
- In a separate bowl, whisk the eggs, add the water, oil and vanilla and whisk to combine. Pour the wet ingredients into the dry ingredients and stir to combine.
- Spoon the batter into the 8 liners and bake in the oven for 20 minutes.
- Remove from the oven.
- The cupcakes are ready when a toothpick inserted into the centre comes out mostly clean. Cool completely before icing.
Frosting:
- Blend all the ingredients in food processor until smooth.
- Spread with a butter knife finely over 8 cupcakes or double the recipe for piped decorative frosting or for the top of a large cake.
