These little cupcakes have complimenting textures of the nut butter and the ground almonds with cocoa and dark chocolate pieces to add flavour. If you want a crunchier texture use chunky peanut butter instead of the smoother almond nut butter. They are quick to prepare and brilliant for satisfying a sweet craving. They don't have much fat (in my book fat from nuts is good for you and so doesn't count!), they are sugar-free and low carb so you can eat away without feeling guilty.
¾oz butter
1½ tablespoons almond nut butter
1 egg, beaten
½ teaspoon baking powder
2oz ground almonds
2 teaspoons cocoa
1½ teaspoons stevia or other sweetener
2 tablespoons whole milk
¾oz dark, sugar-free chocolate (Sainsbury's do one which is good for baking with)
Method
(1) Beat together the butter and nut butter until creamy, and then beat in the egg.(2) Stir in the baking powder, almonds, cocoa, Stevia and milk. Mix until combined.
(3) Spoon the mixture into cupcake cases (mine made enough for 5). Push 2-3 chocolate pieces into the top of each one.
(4) Bake in a 180°C preheated oven for about 12 minutes until risen and firm to the touch. Transfer to a wire rack to cool.
Verdict
This is another of my Rose Elliot recipes, based on her 'Nut Muffins'. They have a great cake texture, none of the sugar and are light and fluffy.
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