Blueberry Bunny Cupcakes With Avocado & Cacao Frosting

Ingredients

4 x 125g punnet blueberries
1 teaspoon freshly squeezed lemon juice
1 3/4 cup (175g) almond meal
3/4 cup (90g) arrowroot
1/3 cup (40g) coconut flour
2 teaspoons gluten-free baking powder
pinch sea salt
3 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup (180ml) unsweetened almond milk
1/3 cup (80ml) maple syrup
finely grated zest 1 unwaxed lemon
75g unsalted butter, melted & cooled

AVOCADO & CACAO FROSTING
2 ripe avocados, halved lengthways, stone removed & flesh scooped out
1/2 cup (50g) cacao powder
1/2 cup (125ml) maple syrup, or to taste
1 1/2 teaspoons vanilla extract

1

Preheat the oven to 180°C. Line a twelve-hole cupcake pan with liners.

2

Place two of the punnets of fresh blueberries in a small saucepan. Add the lemon juice and set over low heat. Cook for 5 minutes, or until softened and syrupy. Set aside to cool.

3

Combine the almond meal, arrowroot, coconut flour, baking powder and salt in a medium bowl. Stir to combine.

4

Whisk the eggs and vanilla together in a medium bowl. Add the almond milk, maple syrup and lemon zest and whisk to combine.

5

Pour the egg mixture into the dry mixture. Add the melted butter and stir to just combine. Add the blueberries and their liquid and stir through to create a ripple pattern.

6

Divide the batter evenly amongst the prepared cupcake pan. Bake for 20 – 25 minutes, until they spring back when lightly pressed or a skewer comes out clean when inserted into the centre. Leave in the pan for 10 minutes, to cool slightly. Turn out onto a rack and leave to cool completely.

7

Meanwhile to make the avocado and cacao frosting, combine all of the ingredients in a food processor or blender. Blend until smooth and creamy.

8

Spread the frosting onto the cooled cupcakes. Decorate with the remaining fresh blueberries.

Ingredients

500 g (4 punnets) blueberries

1 tsp freshly squeezed lemon juice

1 ¾ cups almond meal

¾ cup arrowroot

⅓ cup coconut flour

2 tsp gluten-free baking powder

1 pinch sea salt

3 eggs, at room temperature

1 tsp vanilla extract

¾ cup unsweetened almond milk

⅓ cup maple syrup

1 finely grated zest unwaxed lemon

75 g unsalted butter, melted & cooled

Avocado & Cacao Frosting

2 ripe avocados, halved lengthways, stone removed & flesh scooped out

½ cup cacao powder

½ cup maple syrup, or to taste

1 ½ tsp vanilla extract

Directions

1