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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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These cupcakes are gluten-free and without the frosting, can be frozen - great for adding to lunchboxes.
1 Preheat oven to 150°C. Line 2 x 12-hole (40ml) muffin tins with paper cases.
2 In a small saucepan combine chocolate and water. Place over a medium heat, stirring, until chocolate has melted and mixture is smooth.
3 Beat spread, sugar and eggs with an electric mixer until light and fluffy. Sift in flour and cocoa then stir in almond meal. Add chocolate mixture and stir to combine.
4 Divide mixture evenly into prepared muffin tins. Bake for 20 minutes, or until firm to touch. Cool for 5 minutes before transferring to a wire rack to cool completely.
5 To make frosting, combine all ingredients and stir until smooth. Dollop frosting over cooled cupcakes. Serve scattered with crushed peanuts.
Make it low FODMAP: Check dark chocolate for high-FODMAP ingredients such as inulin, chicory root fibre and honey. Also choose a gluten free flour that does not contain soy, garbanzo bean, amaranth or lupin flours.
Un-iced cupcakes are suitable to freeze.
Calories 117 cal
Kilojoules 490 kJ
Total fat 7 g
Saturated fat 2 g
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