I nearly cried in joy when I whipped up these Chocolate and Macadamia Cupcakes. You see, they're so light and fluffy, and so perfect with a cuppa, but they're also completely and utterly free from any nasties or wheat.
Made using nut butter to replace the traditional fats used in cakes, as well as coconut and almond flours which are both low-carb and gluten-free, these cupcakes are perfect for most diets and intolerances. They're also so delicious that they passed the toddler test with my son - the ultimate seal of approval!
CHOCOLATE AND MACADAMIA CUPCAKES
1 egg, beaten
2 tbsp chocolate nut butter (I used Hognuts Marquise - Chocolate and Macadamia), slightly melted or runny
3 tbsp ground almonds
2 tbsp coconut flour
1.5 tbsp hazelnut milk
0.5 tbsp maple syrup
1 tsp stevia
1 tsp vanilla extract
1 tsp baking powder
2 tbsp dark chocolate chips
2 tbsp macadamia nuts, chopped
1) Preheat the oven to 180C then line a muffin tray with 6 cases. Mix together the dry ingredients in a bowl. In a separate bowl, mix together the wet ingredients, then fold into the dry.
2) Stir in the chocolate chips, macadamia nuts and add dollops of the batter into the cases. Bake in the oven for 15 minutes, or until a toothpick comes out clean.