Almond Flour Cupcakes
Almond Flour Cupcakes might be just the American recipe you are searching for. One serving contains 258 calories, 7g of protein, and 19g of fat. For 96 cents per serving, you get a dessert that serves 12. This recipe from Cookie Monster Cooking has 71 fans. From preparation to the plate, this recipe takes about 45 minutes. A mixture of almond extract, vanillan extract, blanched almond flour, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. With a spoonacular score of 11%, this dish is not so amazing. Try Almond Flour Cupcakes, Paleo Cupcakes with Almond Flour, and Hot Chocolate Almond Flour Cupcakes for similar recipes.
Servings: 12
Ingredients:
½ teaspoon almond extract
½ teaspoon baking soda
3 cups blanched almond flour
¼ cup melted coconut oil*
3 large eggs
½ cup honey
1 teaspoon lemon zest
½ teaspoon salt
2 teaspoons vanilla extract
Equipment:
muffin tray
whisk
bowl
oven
toothpicks
wire rack
frying pan
Cooking instruction summary:
Preheat the oven to 325 degrees. Line a 12 cup muffin pan with baking cups and set aside. In a large bowl, whisk together the almond flour, baking soda and salt. Set aside.In a medium bowl, whisk together the melted coconut oil, honey, eggs, vanilla extract, almond extract and lemon zest until combined. Add the wet ingredients to the bowl with the dry ingredients and mix until combined. Pour or scoop the batter evenly into the prepared cupcake tins. Bake for 22 to 25 minutes, until golden brown and a toothpick inserted into the middle comes out clean. Let the cupcakes cool in the pan for about 5 minutes, then remove to a wire rack to cool completely. Frost the cooled cupcakes as desired.
Step by step:
1. Preheat the oven to 325 degrees. Line a 12 cup muffin pan with baking cups and set aside. In a large bowl, whisk together the almond flour, baking soda and salt. Set aside.In a medium bowl, whisk together the melted coconut oil, honey, eggs, vanilla extract, almond extract and lemon zest until combined.
2. Add the wet ingredients to the bowl with the dry ingredients and mix until combined.
3. Pour or scoop the batter evenly into the prepared cupcake tins.
4. Bake for 22 to 25 minutes, until golden brown and a toothpick inserted into the middle comes out clean.
5. Let the cupcakes cool in the pan for about 5 minutes, then remove to a wire rack to cool completely. Frost the cooled cupcakes as desired.
Nutrition Information:
covered percent of daily need
