Almond and raspberry mini cupcakes, a new recipe, for an afternoon snack seem perfect at this time of the year. It’s fun, festive and I thought it was time to offer you a version without gluten and lactose.
To enjoy these cupcakes, I suggest you to invite some friends and prepare hot drinks. You know that I love tea but I enjoy a cup of coffee from time to time. I’ve always loved the smell of coffee – especially when I walk past a good coffee shop or roaster. I find it warm and very friendly. Recently, I rediscover the filter coffee with the technique of Pour Over that I learned during a brunch with Melitta. I had the chance to follow baristas in creating a good coffee and I learned a lot! Melitta has released a new kettle to make filter coffee to perfection. I really like the ritual that is organized around this moment and I am delighted to be able to taste the coffee that I brought back from Morocco that I personalized with spices!
Almond & raspberry mini cupcakes
Ingredients
60g almond powder
60g of rice flour
1 teaspoon of baking soda
3 tablespoons of honey perfumed with vanilla
80g of coconut oil
2 eggs
Frozen raspberries
100g butter
80g icing sugar
Food color powder (optional)
Separate the whites from the yolks.
Put the yolks in a salad bowl and mix them with the honey. Then add the almond powder, the rice flour and the baking soda.
Melt the coconut oil and mix in the previous mixture. Thoroughly homogenize the dough.
Beat the egg whites and gently incorporate them into the dough.
In your cupcake molds, arrange the paper cases and fill them with dough. Put a raspberry in the center.
Cook for 10 minutes at 180°C (preheated oven in rotating heat).
Let cool before unmolding and frosting.
For the frosting, beat the butter with the icing sugar. Add a food coloring if necessary. Using a piping bag, place the icing on the cakes. Decorate with glitter, fruit, chocolate chips – let speak to the imagination!
