Chocolate almond flour buttermilk cupcakes with avocado chocolate frosting.
Chocolate almond flour buttermilk cupcakes with avocado chocolate frosting, homemade raspberry jam, and Honey berry freeze dried raspberries.
- 1 Cup Blanched finely ground almond flour
- 1/2 Cup Erithritol, or coconut sugar or other granulated sweetener
- 4 tbsp Dutch processed cocoa powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 2 Eggs
- 1/2 Cup Whole milk
- 1/2 tbsp Lemon juice
- 1 tsp Vanilla extract
- 4 tbsp Cold pressed coconut oil melted
Frosting Ingredient
- 1 Medium size ripe avocado
- 1/4 Cup Dutch processed cocoa powder
- 1/4 Cup Dark maple syrup
- 1 tsp vanilla extract
- 1/8 tsp Salt
Preheat oven to 175°C(350°F).
In a mixing bowl combine all dry ingredients.
In a separate bowl, make buttermilk by mixing milk and lemon juice and stand for 10 mins.
In another bowl, beat egg until frothy. Add coconut oil and beat for 30 secs.
Fold wet mixture into the dry mixture, be careful not to over mix.
Spoon into 10 lined muffin cups.
Bake for 17 minutes or until a fork inserted into the center comes out slightly wet, but with no batter.