Black forest cherry cupcakes — Meal

Macros (per serving)

Fat

56%

(23 g)

Protein

13%

(12 g)

Carbs

31%

(29 g)

23 g Net,

6 g Fiber

366 Calories (per serving)

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Oven dish

Cakes

Black forest cherry cupcakes

Ingredients

Print

Pieces

8

For the cupcakes:

Almond flour

150 g

Cocoa powder

50 g

Coconut blossom sugar

50 g

Bakin Soda

12 tsp

Celtic sea salt

1 pinch

Egg

6 pieces

Coconut milk

60 ml

Coconut oil (melted)

60 g

Cherries

200 g

For the cherry sauce:

Cherries

500 g

Vanilla powder

12 tsp

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

40 min

1

Preheat the oven to 345°F and cover a muffin tin with 8 paper cups.

2

Melt the coconut oil.

3

Halve the cherries and remove the seed.

4

Mix the dry ingredients for the cupcakes together and then stir the eggs, coconut milk and coconut oil through the mixture.

5

Fold the cherries into the batter and then divide it over the muffin tins.

6

Bake the cupcakes in about 40 minutes.

7

In the meantime, make the cherry sauce by heating the cherries and vanilla powder in a saucepan. Let it simmer for at least 15 minutes until soft.

8

Serve the cupcakes with the cherry sauce and possibly a scoop of dairy-free ice cream.

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Details

Allergens

Nuts, Fruit, Chicken egg, Chocolate

Diet

Paleo, Vegetarian

Course

Snack, Dessert

Cooking equipment

Oven, Muffin mold 12 pieces

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Marinka Bil

Marinka Bil

1318 Recipes

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