12 Serves
50 Mins
6 g
21 g
21 g
Preheat your oven to 175°C and line a cupcake tin with liners.
Ingredients, vitamins, and health benefits
Baking Powder
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
104 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
180 mg / 1,250 mgPotassium
168 mg / 4,700 mgSodium
63 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
3 g / 28 gSugar
17 g / 50 gSaturated Fat
7 g / 20 gCholesterol
74 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
In a large bowl, whisk together the almond flour and baking powder.
In a separate bowl, cream the butter and sugar together until light and fluffy using a hand mixer.
Add the eggs to the butter mixture and beat until well combined, then fold in the dry ingredients.
Divide the batter into the cupcake tin and bake for 25 to 30 minutes until a toothpick inserted into the center comes out clean.
Almond Flour
Butter
Sugar
Egg
Vitamin A
20 µg / 900 µgVitamin D
0 µg / 20 µgVitamin E
5 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
104 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
180 mg / 1,250 mgPotassium
168 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
17 g / 50 gSaturated Fat
7 g / 20 gCholesterol
74 mg / 300 mgCaffeine
0 mgNet Carbs
50
g78
g60
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgAlcohol
0 g