These cupcakes are literally melt-in-your-mouth and they are 100% egg free. Subsitute the heba pap with half almond flour and half coconut flour + 1 teaspoon flax. The results will be slightly different but just as yummy.
Ingredients: Makes 12 cup cakes
1/2 Cup Almond Flour
1 Cup Macadamia Flour
1/2 Cup Heba Pap (OR Subsitute the heba pap with half almond flour and half coconut flour + 1 teaspoon flax)
1/4 teaspoon baking powder
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Gelatine (our egg substitute)*
1/4 Cup Erythitol
250ml Cream (coconut cream or fresh cream)
125ml of hot water
1/2 Teaspoon Vanilla Powder
1/4 Cup Raw Cacao
1 Cup of Hot Water
1/2 Cup of Fresh Cream or Coconut Cream
Nut Butter of your choice
*Vegans can substitute the gelatin with Agar agar. Check this link for other substitutes: http://www.thekitchn.com/vegetarian-and-vegan-substitutes-for-gelatin-tips-from-the-kitchn-189478
5 Minutes to mix
25 Minutes to Bake
Total Time: 30 Minutes
Mix all the dry ingredients in a bowl then add then add the cream and hot water. Mix well till properly incorporated. Spoon into cup cake paper cups placed in a muffin tin. Place 1 teaspoon of nut butter in the center of each cup cake. Place in a pre-heated oven and bake for 25 minutes at 180 degrees celcius. Remove from the oven and allow to cool.
For the Cream:
Mix half a cup of cream, 1/4 cup of erythritol icing and 4 tablespoons of raw cacao. Place a dollop of each on top of the cup cake.