Gluten free, cacao cupcakes with honey cloud “icing” Inspired by Elana Amsterdam
Preparing the cake batter
2 cups almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 cup raw organic honey
1 tablespoon of vanilla
Directions – Preheat oven to 350 degrees
In large bowl combined almond flour, cacao powder, baking soda and salt.
In medium bowl combined honey, eggs and vanilla.
Stir the wet ingredients into the almond mixture until throughly combined.
Scoop the batter into the prepared cupcake/cake pan. Bake for 35 minutes and allow to cool in pan for 1 hour before serving.
Preparing the “icing”
1/2 cup raw organic honey
2 egg whites
In small sauce pan over medium heat bring the honey to a boil stirring frequently. Decrease the heat and allow to simmer for 5 minutes.
Move on to the next step
In a medium bowl, using a hand held mixer whip the egg whites to stiff peaks. Slowly pour the honey into the egg whites and whisk until blended completely. You will notice the mixture becoming thicker ………this is good 😉 I usually put mine in the fridge for a few minutes to have it set before I apply to cupcakes/cake.
Keeping you and your health beautiful
By: Ashley Short