Gluten Free Almond Chocolate Cherry Cupcakes Recipe

Ingredients
1 cup coconut milk
2 tablespoons pure vanilla extract use divided
1 cups dairy free chocolate chips use divided
2 cups blanched almond flour
2 teaspoons baking powder
teaspoon kosher or fine sea salt
3 large eggs separated
! cup grapeseed oil
cup agave nectar
teaspoon pure almond extract
cup maraschino cherries drained dried and roughly chopped
12 maraschino cherries with stems for garnish
"livered almonds for garnish
Directions
#reheat oven to 32$ degrees% &ine a standard 12 cup muffin pan with paper liners%
'ake the frosting by bringing the coconut milk (ust to a boil in a saucepan% )urn off the
heat stir in 1 tablespoon of vanilla extract and 1 ! cup of the chocolate chips% &et sit for
$ minutes then stir well until the mixture is smooth and glossy% #our into a medium
mixing bowl and refrigerate until cold at least half an hour%
In a mixing bowl whisk together the almond flour baking powder and salt% #ut the egg
yolks in one mixing bowl and the egg whites in another% *eat the egg whites on high
speed until stiff peaks form% +dd the remaining tablespoon of vanilla to the yolks along
with the oil agave and almond extract% *eat on high speed until the mixture becomes
thicker and lighter in color about 2 minutes% )ake a scoop of the beaten egg whites and
stir into the yolk mixture% ,old the remaining whites into the yolks% +dd the flour mixture
and fold in until fully combined% +dd the remaining cup of chocolate chips and the
chopped cherries and mix% -ivide the batter among the prepared muffin cups and bake
for 3. minutes or until the cupcakes are browned feel springy to the touch and a tooth
pick inserted into the center comes out clean% &et cool in the pan for 1$ minutes then
remove to a wire rack to finish cooling%
/hen the frosting is cold whip it on high speed with a hand held mixer until fluffy% ,rost
the cooled cupcakes and garnish with a maraschino cherry and a couple slices of
almonds%
0ecipes by 1arol 2icinski