Gluten-Free Almond Cupcakes

Gluten Free Almond Cupcakes

Although I don’t have a particularly sweet tooth (I’ve been known to have chocolate eggs in the cupboard from one Easter to the next), every once in a while I crave a flaky pastry or a slice of cake to have for dessert or with afternoon tea.  These cupcakes are the perfect treat; tasty and satisfying, with a strong almond flavour.  And they freeze well, so if they don’t get eaten within the first couple of days, they can be saved for another day.

The combination of flours in this recipe produce a rich, flavourful cake that can be eaten plain with a cup of tea, or dressed up with icing for special occasions.  The texture isn’t dry at all, but is light and tender.  This recipe makes 12 regular sized cupcakes.

Ingredients:

1/2 cup butter at room temperature
1/2 cup organic natural cane sugar
2 large eggs, lightly beaten
1/4 cup almond milk (or milk of your choice)
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup almond flour (finely ground almonds)
1/4 cup sorghum flour
1/4 cup chestnut flour
1/4 cup tapioca starch
3/4 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350° F. Place 12 cupcake papers in tin.

In a large bowl, beat together the sugar and butter with a wooden spoon until light and creamy, approximately 3-4 minutes (less if you are using an electric mixer). Add eggs, milk, vanilla and almond extract, and mix to combine.

Sift together the remaining dry ingredients and slowly add to wet ingredients, blending gently between additions. Mix until just combined.

Spoon batter into cupcake tin. Bake for about 15-20 minutes, until cupcakes are just turning light golden brown on top. Check for doneness with a toothpick inserted into the centre of one of the cupcakes. When done, remove from oven and let cool for about 10 minutes and then transfer to a wire cooling rack until completely cool.

Printable version:

Gluten-Free Almond Cupcakes

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes

Ingredients

  • 1/2 cup butter at room temperature
  • 1/2 cup organic natural cane sugar
  • 2 large eggs lightly beaten
  • 1/4 cup almond milk or milk of your choice
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup almond flour finely ground almonds
  • 1/4 cup sorghum flour
  • 1/4 cup chestnut flour
  • 1/4 cup tapioca starch
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350° F. Place 12 cupcake papers in tin.
  2. In a large bowl, beat together the sugar and butter with a wooden spoon until light and creamy, approximately 3-4 minutes (less if you are using an electric mixer). Add eggs, milk, vanilla and almond extract, and mix to combine.
  3. Sift together the remaining dry ingredients and slowly add to wet ingredients, blending gently between additions. Mix until just combined.
  4. Spoon batter into cupcake tin. Bake for about 15-20 minutes, until cupcakes are just turning light golden brown on top. Check for doneness with a toothpick inserted into the centre of one of the cupcakes. When done, remove from oven and let cool for about 10 minutes and then transfer to a wire cooling rack until completely cool.
  5. These cupcakes will stay fresh for about three days at room temperature and can also be frozen (before they are iced).
  6. *Note: If you wish to substitute different flours, you can use all sorghum, or all oat, or blanched almond flour in addition to the ground almonds, but the finished texture of the cupcakes may be different. You can also use a different starch if you wish, such as potato or arrowroot, but it's advisable to keep the 1/4 cup of some sort of starch to help bind the batter together.
Posted on:

Leave a reply

Time limit is exhausted. Please reload CAPTCHA.