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.
100 grams of rice flour
2 teaspoons of baking powder
100 grams of melted butter
50 grams of brown sugar
50 grams of HoneyBerry Cinnamon
Toasted flaked Almonds, to taste
- Preheat oven (180/6). In a large bowl, mix flour and eggs. Add the sugar, baking powder, butter and honey.
- 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.
- Once cooled down, drizzle HoneyBerry Cinnamon on the top (optionnal)