Gluten Free Almond Chai Cupcakes

1. 1

   Preheat oven to 350 degrees

2. 2

   Toast almond meal and cardamom in a large frying pan on low heat, remove cardamom pods, set aside to cool

3. 3

   Beat egg yolks, half the sugar and the vanilla in a medium bowl until combined

4. 4

   Add baking powder and chai to cooled almond meal, mix until combined

5. 5

   Add almond meal mixture to egg yolk mixture and mix to combine, it should have the consistency of soft cookie dough

6. 6

   Whip egg whites until foamy, then add salt and remaining sugar slowly while continuing to whip egg whites until they hold soft peaks

7. 7

   Fold egg whites into yolk and almond meal mixture in six parts, by the end, batter will be light and fluffy

8. 8

   Spoon batter carefully into lined muffin tins taking care not to tap muffin tins and pop air bubbles

9. 9

   Bake for 12 minutes or until tops are golden brown

10. 10

    Cool completely and enjoy with whipped cream and fresh fruit

* Per serving · 4 servings · Values may vary.

No additional tips available.