EASTER CUPCAKES
Serves; 8 - 10
Prep Time: 10 minutes
Cook/Chill time: 20 Minutes
Ingredients
100 g Gluten-Free Flour
50 g Ground Almonds
100 g Natvia Natural Sweetener
40 g Cocoa Powder
1 teaspoon Baking Powder
2 Eggs
200 mls Milk of Choice
1 teaspoon vanilla extract
100 g soft cheese or coconut yogurt
3 tablespoon cocoa powder
3 tablespoon Natvia natural sweetener
2 tablespoon Nuttvia chocolate spread
A few mini eggs and cacao nibs, to decorate
Method
- First make the cupcakes: Mix together the flour, ground almonds, Natvia, cocoa powder and baking powder in a bowl.
- Whisk together the eggs, milk and vanilla then pour into the dry ingredients and mix well.
- Divide between a 6-hole muffin tin and fill to reach the top of each. Bake at 180C for 20-25 minutes until risen and firm. Leave to cool then pop onto a wire rack.
- Meanwhile make the frosting: Beat the ingredients together and keep in the fridge until needed.
- When the cupcakes have cooled spread some frosting on top of each, then decorate with mini eggs and cacao nibs. Enjoy!
