Almond Chocolate Cherry Cupcakes
Ingredients
1 cup coconut milk
2 tablespoons pure vanilla extract – use divided
1 ¾ cups dairy free chocolate chips – use divided
2 ½ cups blanched almond flour
2 teaspoons baking powder
½ teaspoon kosher or fine sea salt
3 large eggs, separated
¼ cup grapeseed oil
¾ cup agave nectar
½ teaspoon pure almond extract
½ cup maraschino cherries – drained, dried and roughly chopped
12 maraschino cherries with stems for garnish
Slivered almonds for garnish
2 tablespoons pure vanilla extract – use divided
1 ¾ cups dairy free chocolate chips – use divided
2 ½ cups blanched almond flour
2 teaspoons baking powder
½ teaspoon kosher or fine sea salt
3 large eggs, separated
¼ cup grapeseed oil
¾ cup agave nectar
½ teaspoon pure almond extract
½ cup maraschino cherries – drained, dried and roughly chopped
12 maraschino cherries with stems for garnish
Slivered almonds for garnish
Directions
Preheat oven to 325
degrees. Line a standard 12 cup muffin pan with paper liners.
Make the frosting by
bringing the coconut milk just to a boil in a saucepan. Turn off the heat, stir
in 1 tablespoon of vanilla extract and 1 ¼ cup of the chocolate chips. Let sit
for 5 minutes then stir well until the mixture is smooth and glossy. Pour into
a medium mixing bowl and refrigerate until cold, at least half an hour.
In a mixing bowl,
whisk together the almond flour, baking powder and salt. Put the egg yolks in
one mixing bowl and the egg whites in another. Beat the egg whites on high
speed until stiff peaks form. Add the remaining tablespoon of vanilla to the
yolks along with the oil, agave and almond extract. Beat on high speed until
the mixture becomes thicker and lighter in colour, about 2 minutes. Take a scoop
of the beaten egg whites and stir into the yolk mixture. Fold the remaining
whites into the yolks. Add the flour mixture and fold in until fully combined.
Add the remaining ½ cup of chocolate chips and the chopped cherries and mix.
Divide the batter among the prepared muffin cups and bake for 30 minutes or
until the cupcakes are browned, feel springy to the touch and a tooth pick
inserted into the centre comes out clean. Let cool in the pan for 15 minutes
then remove to a wire rack to finish cooling.
When the frosting is
cold, whip it on high speed with a hand held mixer until fluffy. Frost the
cooled cupcakes and garnish with a maraschino cherry and a couple slices of
almonds.
Servings: A gluten free recipe
that makes 12 nice cupcakes.
