Today I wanted to share one of my favorite recipes: delicious and moist cupcakes. I hope you like them ♡.
It's been 12 years.
INGREDIENTS:
1 1/2 cups almond flour
1 1/2 cups of spelt flour, without yeast
½ cup coconut sugar (or maple syrup)
2 tablespoons of grated coconut
1 teaspoon of powdered ginger
1/2 teaspoon of cardamom
1 teaspoon of baking powder
½ teaspoon of baking soda
½ cup melted coconut oil (or butter)
1/3 cup almond milk (or coconut milk)
1 teaspoon of vanilla paste or extract
4 beaten eggs
2 cups of blueberries (can be frozen)
Preparation
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Preheat the oven to 180°C (350°F). Line a muffin tin with paper muffin liners. Set aside.
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In a large bowl, combine the ground almonds, flour, coconut sugar, shredded coconut, ginger, cardamom, baking powder, and baking soda. Mix and set aside.
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In a small bowl, combine the oil, milk, and vanilla. Pour this mixture into the bowl with the flour and eggs. Mix well. Add the blueberries and gently fold them in.
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Divide the mixture between the prepared molds and bake for 18 to 20 minutes, or until cooked through.
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Remove from the oven and let cool slightly before eating.
Tip:
If you don't like ginger, don't use it.
Use other fruits such as raspberries, pears, apples, or even bananas.
If you want to make these cupcakes gluten-free, replace the flour with more ground almond or buckwheat flour.
