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.
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
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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