Ingredients
- 2 cups/240g/8 oz almond flour
- 1/4 cup/30g/1 oz tapioca starch
- 1/4 cup/45g/1.5 oz Natvia
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 2 eggs, at room temperature
- 1/2 cup/125g/4.2 oz plain low fat yogurt or fat free greek yogurt
- 1/4 cup/87g/3 oz honey or maple syrup
- 3 tsp vanilla extract
- Vanilla frosting (of choice)
Directions
- Preheat the oven to 190C and line a 12-cup cupcake tin with papers. Set aside.
- In a medium mixing bowl, whisk together the almond flour, tapioca starch, stevia, baking soda and salt. Set aside.
- In a large mixing bowl, whisk the eggs, then whisk in the yogurt, honey/maple syrup and vanilla. Add the dry ingredients (almond flour mixture) and whisk until fully combined and no clumps remain.
- Divide the batter between the 12 compartments in the prepared cupcake pan.
- Put the pan in the oven, close the oven door and immediately lower the temperature to 160C. Bake for 18-22 minutes until the cupcakes are domed and firm to the touch.
- Allow to cool for 10-15 minutes in the pan before transferring to a wire rack to cool completely before frosting and decorating.
