GLUTEN-FREE CUPCAKES (PALEO)
/BANANA CUPCAKES
200g almond flour
pinch salt
1 tsp baking powder
2 eggs
2 tbsp water / brewed coffee
1/2 tsp Apple Cider Vinegar
4 tbsp maple syrup
1 tsp vanilla
4 tbsp coconut oil
1-2 bananas
RASPBERRY CUPCAKES
175g almond flour
pinch salt
1 tsp baking powder
10g Maca
2 eggs
2 tbsp water
1/2 tsp Apple Cider Vinegar
4 tbsp maple syrup
1 tsp vanilla
4 tbsp coconut oil
1 tbsp lemon juice
150g raspberries
BLACKBERRY CUPCAKES
175g almond flour
pinch salt
1/2 tsp baking powder
2g butterfly pea powder @
3 eggs
5 tbsp maple syrup
1/2 tsp Apple Cider Vinegar
1 tsp vanilla
4 tbsp coconut oil
2 tbsp lemon juice
150g blackberries
BLUEBERRY CUPCAKES
175g almond flour
pinch salt
1/2 tsp baking powder
2g blue spirulina powder (I use Raw Nice)
3 eggs
5 tbsp maple syrup
1/2 tsp Apple Cider Vinegar
1 tsp vanilla
4 tbsp coconut oil
2 tbsp orange blossom
150g blueberries
20 minutes
STRAWBERRY CUPCAKES
225g almond flour
pinch salt
1 tsp baking powder
1 tbsp xylitol
3 eggs
1/2 tsp Apple Cider Vinegar
1 tsp vanilla
4 tbsp coconut oil
1 tbsp lemon juice
100g slices strawberries, plus extra for serving
METHOD
Line a muffin/cupcake tin with paper cups (or use silicon moulds) and preheat oven to 175C.
Sift dry ingredients into a bowl.
Beat in eggs, followed by wet ingredients. Mix well until smooth.
You can use a blender for these recipes if you wish, but I think it’s easier to do this by hand!
Pour mixture into cupcake moulds and bake for 20-30 minutes or until golden (or blue!!) in colour.
Take lots of photos and share on social media! Then scoff :)
blackberry, raspberry, blueberry, banana + coffee, strawberry cupcakes
