Gluten Free & Dairy Free Chocolate Cupcakes

Ingredients

• 3 eggs
• 1 cup sugar
• 2 cups Almond meal
• 6 tablespoons unsweetened cocoa powder
• 2 tablespoons Canola or vegetable oil (or 1/4 cup Butter)
• 1 tsp baking powder
• 2 teaspoons vanilla

Method

1. Preheat oven to 180 C (350 F)
2. Beat eggs and sugar until creamy using a mixer
3. Add the oil (or melted butter), vanilla and mix well
4. Mix through the almond meal, cocoa & baking powder
5. Add the dry ingredients and combine
6. Fill cupcake/ muffin tin lined with patty pans (or greased with oil or butter) and fill 2/3 or 3/4 full
7. Bake at 180 C for 35 mins or until cupcake tops bounce back when pressed lightly
8. Once ready leave to sit in pan for 5 minutes and then remove and leave to cool on a wire rack
9. Serve dusted with icing sugar or with Dairy free chocolate icing

Dairy Free Chocolate Icing
Melt 70% dark chocolate and sift in pure icing sugar, mix together and spread over cupcakes