No butter in these chocolate almond cupcakes! Ground almonds instead of flour makes them gluten free too without compromising on flavour and a wonderful chocolate cheescake style frosting. Yum…
MAKES 12 – PREP 20 MINS – COOK 25 MINS
6 medium eggs, separated
200g golden caster sugar
150g ground almonds
500g tub full-fat cream cheese
2tsp vanilla bean paste
350g golden icing sugar, sieved
50g cocoa, sleved
2tbsp redcurrant jelly
1 Heat oven to 180C, Gas 4. Line a 12 hole muffin tin with paper muffin cases.
2 Meanwhile, put chocolate in a bowl over a pan of simmering water. Heat gently to melt – do not stir.
3 Whisk the egg whites until softly peaking and set aside.
4 Whisk the egg yolks and sugar together with an electric mixer for about 5 mins until thick and pale.
5 Stir in the melted chocolate and ground almonds.
6 Gently fold in the egg whites until evenly combined.
7 Divide the mixture between the muffin cases and bake for 25 mins or until just firm.
8 Put the cream cheese, vanilla bean paste into a bowl, gradually sieve in the icing sugar and cocoa until smooth.
9 Cool cakes. Pipe on large swirls of frosting. Top each cup cake with a raspberry. Warm redcurrant jelly and brush onto the raspberries, to glaze.
Per serving: 610 cals. 37g fat (18g saturated), 60g carbs