Guilty not to Indulge

Gluten Free Honey Cupcakes

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Guilt free and gluten free! Get yourself a proper afternoon treat with our delicious honey cupcakes.

Drizzle HoneyBerry Cinnamon and sprinkle toasted flaked almonds on the top for a perfect finish.

Serves 12

Ingredients:

100 grams of rice flour

2 teaspoons of baking powder

2 eggs

100 grams of melted butter

50 grams of brown sugar

50 grams of HoneyBerry Cinnamon

Toasted flaked Almonds, to taste

Method:

  1. Preheat oven (180/6). In a large bowl, mix flour and eggs. Add the sugar, baking powder, butter and honey.
  2. Divide the mixture between 12 paper-lined cupcake cases and sprinkle toasted flaked almonds on the top. Bake 20/25 minutes, or until you can insert a toothpick and it comes out clean.
  3. Once cooled down, drizzle HoneyBerry Cinnamon on the top (optionnal)