Cocoa-butter Cupcakes (SCD)

By naomi

Grain free, sugar free and dairy free cupcakes, with cocoa-butter centre stage.

Ingredients

• 2 1/2 oz raw (food grade) cocoa butter
• 3 large free range eggs
• 1 heaped dessertspoon white almond butter (or hazel/cashew butter)
• 6 heaped tsp mild tasting set honey
• 2 caps full of bourbon vanilla extract (contains no sugar)
• 3/4 tsp bicarbonate of soda
• 2 tsp cider vinegar or lemon juice
• 6 oz finely ground almonds (almond flour)

Details

Servings 8
Adapted from milkforthemorningcake.blogspot.com

Preparation

Step 1

Preheat the oven to 160C fan assisted, (175 without) fill a muffin tray with 8 paper muffin cases and pour water into the empty spaces.

Melt the cocoa butter in a bain marie or a dessert bowl over a small pan of simmering water. As soon as it is melted, take it off the heat and set aside.

Break the eggs into a mixing bowl with your chosen nut butter, honey, vanilla extract and bicarbonate of soda. Beat with an electric mixer until light and frothy.

Pour the melted cocoa butter in a thin stream into the eggs with the beaters still going, until it is all incorporated. Beat for an extra few minutes to get as much air as possible into the mixture.

Sprinkle in the vinegar/lemon juice and beat again to distribute.

Add the ground almonds to the bowl and fold in thoroughly with a metal spoon. Pour into a jug and fill the waiting cases to 3/4 full.

Bake for 17-20 minutes until golden brown and firm to the touch. Cool on a rack and store in an airtight container for up to three days (or eat whilst still hot and try not to burn yourself)