Black Forest Cupcakes

Black Forest Cupcakes

For the cupcakes:
1/3 cup almond flour or gluten free flour
3/4 teaspoon baking powder
1/4 teaspoon sea salt
½ cup raw cacao powder
2 pastured eggs
1/4 cup plus 1 tbsp unsweetened applesauce
5 tbsp melted ghee or coconut oil
1/3 cup raw honey or maple syrup
1 1/2 teaspoons pure vanilla extract
For the filling:
2 cups pitted cherries
1/4 cup raw honey
1 1/2 tbsp fresh squeezed lemon juice
Preheat oven to 350 degrees Fahrenheit. Mix together all of the wet ingredients and set aside. In another bowl mix together the dry ingredients and add this into the wet ingredients. Stir just until combined and be careful not to overmix. Pour the batter evenly into the 12 parchment lined cups. Bake for about 15-18 minutes or until a toothpick inserted in the middle of a cupcake comes out clean for the most part. To prepare the filling, place the cherries in a medium-size saucepan and smash them with a fork. Add the raw honey and lemon juice and stir until well combined, simmer for 15-20 minutes, stirring occasionally. The mixture should thicken up slightly. Remove from heat and let cool completely before filling the cupcakes. Cut about 1 inch deep into the cupcake and a 1 inch circumference. Now, fill the cupcakes with the cherry filling.

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