Sunday, April 14, 2013

Recipe: Guilt-Free Chocolate Cupcake

Back in Malaysia I was kinda opposed to the idea of 'healthy' baking. Probably because of the lacking of flavor and the right texture or simply because the price of the ingredients to make such 'healthy' baked goodies are just ridiculously expensive. Anyway I'm slowly integrating my baking to a more healthier version and husband seems to enjoy it. So I guess it's a definite green light from him, no?

So for today, I whipped this beautiful but simple chocolate cupcake in less than 10 minutes to end our good nasi kandar journey (cooked ayam masak kicap berempah, nasi kandar style last night) since last night. And boy, I'm glad I did that. It was perfect!

Teresa Cutter's Healty Chocolate Cupcake
Source: here


1 1/2 cups (150 g) almond meal
1/4 cup (21 g) unsweetened good quality cocoa powder 
1 tsp of baking powder
2 free range/organic eggs
1 tsp of vanilla extract
60 ml (1/4 cup) of light olive oil
60 ml (1/4 cup) almond milk
2 tbsp of pure honey


1. Preheat oven to 180C
2. Combine sieved almond meal, cocoa powder and baking powder
3. Add the eggs, oil, milk and pure honey, mix well
4. Combine the wet and dry ingredients together and mix well until form a smooth batter
5. Spoon the batter into cupcake tin/liner
6. Bake for 25 minutes until puffed and cooked through


Love, love, love! This is definitely my go-to cupcake from now on, at least!