Kiddipedia
Serves 12
Ingredients:
4 x 125g punnet blueberries
1 teaspoon freshly squeezed lemon juice
1 3/4 cup (175g) almond meal
3/4 cup (90g) arrowroot
1/3 cup (40g) coconut flour
2 teaspoons gluten-free baking powder
pinch sea salt
3 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup (180ml) unsweetened almond milk
1/3 cup (80ml) maple syrup
finely grated zest 1 unwaxed lemon
75g unsalted butter, melted & cooled
AVOCADO & CACAO FROSTING
2 ripe avocados, halved lengthways, stone removed & flesh scooped out
1/2 cup (50g) cacao powder
1/2 cup (125ml) maple syrup, or to taste
1 1/2 teaspoons vanilla extract
Method
1 Preheat the oven to 180°C. Line a twelve-hole cupcake pan with liners.
2 Place two of the punnets of fresh blueberries in a small saucepan. Add the lemon juice and set over low heat. Cook for 5 minutes, or until softened and syrupy. Set aside to cool.
3 Combine the almond meal, arrowroot, coconut flour, baking powder and salt in a medium bowl. Stir to combine.
4 Whisk the eggs and vanilla together in a medium bowl. Add the almond milk, maple syrup and lemon zest and whisk to combine.
5 Pour the egg mixture into the dry mixture. Add the melted butter and stir to just combine. Add the blueberries and their liquid and stir through to create a ripple pattern.
6 Divide the batter evenly amongst the prepared cupcake pan. Bake for 20 – 25 minutes, until they spring back when lightly pressed or a skewer comes out clean when inserted into the centre. Leave in the pan for 10 minutes, to cool slightly. Turn out onto a rack and leave to cool completely.
7 Meanwhile to make the avocado and cacao frosting, combine all of the ingredients in a food processor or blender. Blend until smooth and creamy.
8 Spread the frosting onto the cooled cupcakes. Decorate with the remaining fresh blueberries.
