2 cups almond flour (7.5 ounces) whole blanched almonds finely ground in a food processor
⅓ cup (1.8 ounces) all-purpose gluten free flour mix
1¼ cups sugar
½ teaspoon baking powder
½ teaspoon kosher salt
¼ cup (½ stick) butter, melted and cooled slightly
2 eggs, lightly beaten
¼ cup whole milk
¼ cup raspberry jam (or other fruit preserve) for topping
Confectioner’s sugar, to garnish
Sat fat 3.5g
How to Make It
Preheat oven to 350. Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flours, sugar, baking powder, and salt. Add the beaten eggs, melted butter, milk, and stir well with a wooden spoon or rubber spatula to combine.
Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
As soon as the cupcakes come out of the oven, press down on the center of each with the back of a tablespoon, to create a shallow indentation. Fill each indentation with about 2 teaspoons of jam, then transfer the cupcakes to a cooling rack to cool completely. Once cool, dust the edges with confectioner’s sugar.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.