Today again cupcakes that are beloved by children. I must admit that I like them too, mainly because of their simplicity, when everything is mostly mixed in one bowl, poured into baskets, placed in the oven and is done in a moment. They are especially easy if you don‘t want to decorate with frosting.
Our children prefer them without frosting, But I have to decorate at least a few of them, because I just like it.
This time I chose a variation without gluten and milk. Milk-free creams can be found HERE.
For 10 cupcakes:
- 130 g flour Schaer B mix
- 100g almond flour
- 100g ground coconut flour
- three tablespoons of cocoa
- half a package of baking powder
- 350ml of coconut milk in a can (it’s really good to use it, it’s a lot of fat and there’s no need to add oil to the batter)
- 1 egg
- chopped chocolate
The procedure is really simple. Mix all the dry ingredients in the bowl. Add coconut milk, put the egg and mix until it looks like a smooth cream.
Place the paper muffin cups in the muffin mold and fill up to about 3/4. Place a few pieces of chopped chocolate on top and bake to 180 degrees.
After removing from the oven, you can cover in chocolate or decorate with frosting.