For 12 cupcakes:
3 tbs almond butter
40g ground almonds
110g butter, softened
1 packet baking powder
50g white chocolate, chopped into pieces
20g unsweetened cocoa powder
For the topping:
1tsp raspberry cordial
200g caster sugar
100g butter, softened
a drop of pink food coloring
Preheat the oven to 180°C.
Mix the cocoa with a bit of water and stirr until you’ve got a smooth, chocolatey paste.
Add the butter, almond butter, eggs and sugar and mix everything until smooth, then add the almonds and the flour that was mixed with baking powder beforehand. Mix well and add the white chocolate chips, give the dough one more stir and voila, that’s it.
I always put around 2 tbs into one cupcake paper, it doesn’t overflow or crack when I bake it for 15mins.
Let your cupcakes cool down and meanwhile blend all the incredients for the frosting into a smooth and delightfully pink paste. Apply with a spoon or an icing bag (depending on how much time you’ve got and how important looks are).
They’re so easily and effortlessly made but taste so good that I’m always tempted to eat the whole batch 🙂 And they will make your kitchen smell all chocolatey and nice – always a big bonus.
PS: Should you not have any almond butter at hand substitute with an extra 2-3 tbs of normal butter.