Servings
12
Prep time
Cook time
Recipe
Gluten Free, Vegetarian
Ingredients
- 250g pitted cherries (frozen cherries work well)
- 5 organic eggs
- 200g almond meal
- ¾ cup cacao powder
- 1/3 cup raw honey
- 2 tsp baking powder
- ¼ tsp baking soda
- Cherry Filling:
- 1¼ cups pitted cherries
- 2 tsp raw honey
- Frosting:
- 230g organic cream cheese
- 3–4 tsp raw honey
- 12 fresh cherries, to garnish
Method
- Preheat oven to 180°C. Place paper cups into a 12-hole cupcake tray.
- Blend all cake ingredients in a food processor and spoon into lined cupcake tin.
- Bake for 25–30 mins, until a skewer comes out clean from the centre.
- While cakes are cooling, cut a hole in the centre of each cupcake.
- To make the cherry filling, place the cherries and honey in a small saucepan over medium heat and stir. Mash with the back of a fork and combine until it’s a chunky jam-like consistency.
- Fill each hole with a good spoonful of cherry mixture. Keep any remaining filling to colour the frosting.
- To make the frosting, combine the cream cheese and honey with a hand beater.
- To add a splash of colour and flavour, press the remaining cherry mixture through a fine strainer and add the juice, in small amounts, to the frosting until the desired colour is achieved.
- Frost each cupcake and garnish with a cherry on top to serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
