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Gluten-free cupcakes with almonds and chocolate – Video

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Gluten-free cupcakes with almonds and chocolate – 

Cupcakes with almonds and chocolate, with a double consistency.

Gluten-free cupcakes with almonds and chocolate

Preparation time 45 minutes

Ingredients for 20 cupcakes:

125 grams of chopped almonds

125 grams of gluten-free flour (I used the BiAglut flour)

250 grams of dark chocolate

125 grams of butter

160 grams of sugar

1 glass of milk

4 eggs

8 grams of baking powder

a pinch of salt

For decoration:

grains and flakes of almond

grechina

Melt the butter, turn off the heat, put the chopped chocolate and let it melt.

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Beat the egg yolks with the sugar. Add the chopped almonds, the chocolate melted with the butter, the gluten-free flour sifted with baking powder. Mount the egg whites with a pinch of salt and add them to the dough gently.

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Pour into cups up to half the height (to decorate some with grain and others with the almonds slivers). Bake in preheated oven at 180°C for about 15 minutes.

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I added, to half of the dough, a glass of milk, so I got a softer dough and cupcakes with a different consistency.

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Cupcakes with the most “hard” dough, when cooked, are a bit more crispy, the ones with the soft dough are more leavened and fluffy. Both versions are very good.

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Gluten-free cupcakes with almonds and chocolate

grechina

grechina

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