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Hello everyone, I hope you are all well.

Today I made these lovely gluten free almond and chocolate cupcakes, perfect for anyone with a gluten intolerance.

They are super easy to make. Here is the recipe, enjoy!

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Almond & Chocolate Cupcakes (yield: 32)

  • 6 egg whites
  • 2 1/3 cups (300 g) powdered sugar
  • 3 1/4 cup (375 g) ground almonds (not too finely ground)
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract
  • 5 1/4 oz. (150 g) chocolate chips

Put the egg whites into a bowl and start whisking, then add the lemon juice.

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Add the powdered sugar little by little, whisking as you go.

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Continue whisking until the mixture is fluffy and shiny.

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Add the vanilla extract and whisk for another minute.

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Mmm, so good.

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Add the ground almonds and chocolate chips.

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Using a rubber spatula, stir until everything is well blended.

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Use an ice cream scoop to divide the batter between the cupcake paper cases, one scoop for each paper case.

Bake in a 350 F (175 C) oven for about 15-20 minutes.

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Leave to cool completely before frosting.

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I used this frosting for these cupcakes.

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Transfer the frosting to a piping bag fitted with a Wilton 1B tip and pipe a pretty rose on top of each cupcake.

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Yum…

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I hope you are tempted to try making these delicious cupcakes.

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I wish you a nice day,

hugs from me to you.

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