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