In honor of my birthday I thought it would be in good fashion to post a delicious mini cupcake birthday recipe! I found this on www.elenaspantry.com and these little guys look amazing! It is great to eat mini because you only need a little to satisfy that birthday treat craving! I can’t wait to celebrate!
Ingredients:
2 cups blanched almond flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 cup agave nectar
2 large eggs
1 tablespoon vanilla extract
Preheat the oven to 350ºF. Grease a 9-inchcake pan with grapeseed oil and dust with
almond flour.
In a large bowl, combine the almondflour, cocoa powder, salt, and baking soda.
In a medium bowl, combine the agavenectar, eggs, and vanilla extract. Stir the wet
ingredients into the almond flour mixture until thoroughly combined. Scoop the batter
into the prepared cake pan.
Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake
comes out clean. Let the cake cool in the pan for 1 hour,
then serve.
Gluten Free Cake in a Cup (Bakerella’s Cupcake Bites)
1 Chocolate Cake, (from the recipe above)
½ cup raspberry jam
1 cup dark chocolate chips
1 cup white chocolate
1 package gluten free organic sprinkles
Special Equipment:
–medium sized candy cup mold (cavity openings 1 ½ inches wide)
-small paint brush
- Bake Chocolate Cake
- Once cake is cooled, crumble into a big bowl, making sure there are no large pieces
- Mix raspberry fruit spread into crumbled cake, using the back of a large metal spoon to thoroughly combine
- Mixture will be moist enough to roll into 1 ½ inch balls and still hold a round shape
- After rolling, place on a parchment lined plate and set aside
- Melt dark chocolate in a very small pot, over very low heat
- Paint dark chocolate into the candy mold, coating thickly
- Place a rolled cake ball into each chocolate painted mold
- Place the filled candy mold in the freezer for 20 minutes to let set
- Remove candy mold from freezer
- Separate the half coated cupcake bites from the mold
- Melt white chocolate in a very small pan over very low heat
- Holding bottom of cupcake bite, dip top in melted white chocolate, until it meets the edge of chocolate coating
- Decorate with sprinkles right away, before chocolate sets
- Transfer to a plate to set
- Serve!
Enjoy!!
Fit Chic