These are really quick all-in-one almond cupcakes. For a gluten free recipe, substitute the self raising flour with a gluten free ready-mix of self raising flour. This recipe makes 12 regular size cupcakes.
You will need:
100g labneh
50g brown sugar
4 eggs
125g self raising flour
125g ground almonds
1 teaspoon baking powder
4 tablespoons water
1 tablespoon honey or agave
the seeds of 1/2 pod vanilla
a pinch of salt
- Optional: 1/4 of a cherry or an almond to top the cupcakes
- Cooking Spray, paper cases and a muffin tin
- Electric mixer [I use hand held for this recipe]
Preheat the oven to 170C.
Simply place all the ingredients in a large bowl and use an electric mixer to combine the ingredients together until you have a consistent soft and smooth paste. Once your mixture appears even, stop beating and use a spoon to fill the paper cases. Top with half a cherry and bake in a preheated for 25 minutes.
- Also optional
- 200g labneh to pipe the top and finish the cupcakes off.
Photography: Sean Azzopardi
I use Labneh by Kolios available at Quality Foods
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