Gluten-Free Almond Grape Cupcakes
Follow this Gluten-Free Almond Grape Cupcakes Recipe to create delicate cupcakes dotted with juicy purple grapes. Combine fresh ripe grapes with an almond-based batter for a yummy Mediterranean treat. Great for breakfast-on-the-go or a nutritious snack. Enjoy during Passover and all year round!
Equipment
- Electric Mixer
- Cupcake Paper Liners
- Cupcake Forms (2.5 inches - 6.3 centimeters circumference, see note)
- Large Baking Tray
Ingredients
- 2 cups Purple Grapes (measured after each grape is cut into four pieces)
- 3 Eggs (separated - egg yolks removed from egg whites)
- 1/4 cup Blanched Almond Butter
- 1/4 cup Honey
- 1 tbsp Fresh Lemon Juice
- 1 tsp Lemon Rind
- 1 1/4 cup Blanched Almond Flour
- 1/2 tsp Baking Soda
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Line the cupcake forms with paper liners.
- Wash the grapes thoroughly and cut them into four pieces each.
- Set aside.
- Separate the eggs, being careful that the yolk does not go into the whites.
- In an electric mixer, whisk the egg whites on the highest speed until stiff. Set Aside.
- Wisk the egg yolks with the blanched almond butter until well blended.
- Add the honey, lemon juice, & rind and whisk until well blended.
- On the same low speed, blend in the blanched almond flour and baking soda just until blended.
- On the lowest speed, blend 3 tablespoons of the whisked egg whites into the mixture.
- Manually fold the rest of the whisked egg whites with the egg yolk mixture just until blended.
- Manually, gently fold in the pre-prepared grapes into the mixture.
- Spoon the batter into the cupcake forms (lined with cupcake paper) ¾ full.
- Bake for 20 minutes or until golden.
- Store in the refrigerator.
Notes
Note about cupcake forms: This recipe was tested with 2.5 inches - 6.3 centimeters circumference cupcake forms. You can use a different size, however serving quantity and/or baking time may change.