These yummy cupcakes have the advantage of being made with almond flour. They are good for those who need to be gluten free. Also, the only sweetener is maple syrup which has a low glycemic index so it's not bad for you at all. They were easy to make and totally yummy. I gave hubby the choice of chocolate frosting or lemon frosting and he chose the lemon, the right choice and a huge hit in our house. Edible butterflies are from Amazon. Enjoy!
1 1/2 cups of almond flour
1/4 cup of cocoa powder
1/4 teaspoon of salt
1 teaspoon baking powder
1/4 cup, plus 2 tablespoons of maple syrup
1/4 cup of olive oil
1/4 cup of water
2 large eggs
1 tablespoon of vanilla
Preheat oven to 325ºF.
Prepare a cupcake baking pan with cupcake liners (about 8).
Whisk the almond flour, cocoa powder, salt and baking powder together in a bowl or mixing bowl.
Add the maple syrup, olive oil, water, eggs, and vanilla and whisk or mix until well blended.
Fill the cupcake liners until 3/4 full with batter.
Bake for 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Cool and serve. Store sealed at room temperature for several days, or sealed in the refrigerator for a few weeks.
(Recipe from www.comfybelly.com)