May 28, 2010
Sexy Cherry Almond Chocolate Cupcakes
These cupcakes were perfect for a Fantasia party I attended a while back, they were loaded with all the best aphrodisiacs: chocolate, cherries, almonds and did I mention chocolate!?
The photo doesn't show it but I drizzled dark chocolate over these babies and the best part, they are gluten-free. I found the original recipe in Martha Stewart Cupcakes book.
Here's my version:
About 2/3 cup of canola oil
1 cup gluten-free flour
1 1/4 cups finely ground almonds
1/2 cup agave nectar
1/2 tsp sea salt
5 large egg whites
About 30 maraschino cherries (with stems, found them at Bulk Barn)
1.Preheat oven to 350F.
2. Line 2 muffin tins with cupcake liners.
3.Whisk together flour, ground almonds, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. 4. Pour in oil and whisk to combine. Let stand for 20 minutes.
5. Scoop one tablespoon of batter into each muffin cup, filling about halfway. Push a cherry into each, keeping stem end up. Optional: With a small spoon, smooth batter over cherries to cover.
6. Bake until a toothpick comes out clean and cakes are golden brown, 20 to 22 minutes. Let cool 10 minutes.