Gluten-Free Cupcake Bites
Ingredients
The cupcake mixture
-
1
recipe
Chocolate Cake (from The Gluten-Free Almond Flour Cookbook)
-
½
cup
jam
The coatings
-
1
cup
chocolate chips
-
1
cup
white chocolate chips
-
1
package
gluten-free sprinkles
Instructions
- Bake the Chocolate Cake as directed and let it cool completely.
- Crumble the cooled cake into a large bowl, ensuring there are no large pieces.
- Mix in the raspberry fruit spread until thoroughly combined.
- Roll the mixture into 1½-inch balls and place them on a parchment paper lined plate.
- Melt the dark chocolate over very low heat and paint it into the candy mold.
- Place a rolled cake ball into each chocolate-painted mold and freeze for 20 minutes.
- Remove the mold from the freezer and separate the half-coated cupcake bites.
- Melt the white chocolate over very low heat and dip the top of each cupcake bite.
- Decorate with sprinkles immediately before the chocolate sets.
- Transfer to a plate to set and serve.
Nutrition Facts (estimated)
Servings
22 cupcakes
Calories
150
Total fat
8g
Total carbohydrates
20g
Total protein
2g
Sodium
50mg
Cholesterol
5mg
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