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Sugarfree Chocolate Cupcakes

One of my 50DaysNoSugar Challengers, Lauren, has sent me a rich, chocolatey cupcake recipe,which she has adapted from a Teresa Cutter recipe, for you to whip up at home. 

Chocolate Cupcakes

Lauren recommends putting frozen raspberries in just before baking to add some sweetness.

1.5 Cups Almond meal
¼ Cup Cacao powder
1 teaspoon gluten free baking powder
2 eggs
1 teaspoon vanilla extract or 1-2 vanilla beans 
¼ cup macadamia nut oil, light olive oil, avocado oil or cold pressed coconut oil – I use coconut oil
¼ cup milk – either dairy, almond or soy
Handful of raspberries
Combine almond meal, cacao powder and baking powder in a bowl.

Add eggs, oil, milk, vanilla and raspberries then mix to form a batter.

Put in cupcake tins/moulds and bake at 180 degrees celsius for 25 mins.

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