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!
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.
Add the powdered sugar little by little, whisking as you go.
Continue whisking until the mixture is fluffy and shiny.
Add the vanilla extract and whisk for another minute.
Mmm, so good.
Add the ground almonds and chocolate chips.
Using a rubber spatula, stir until everything is well blended.
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.
Leave to cool completely before frosting.
I used this frosting for these cupcakes.
Transfer the frosting to a piping bag fitted with a Wilton 1B tip and pipe a pretty rose on top of each cupcake.
I hope you are tempted to try making these delicious cupcakes.
I wish you a nice day,
hugs from me to you.