Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Gluten-Free Cupcake Bites
Print
Email
Pin Recipe
Servings
22
cupcakes
Ingredients
1
Chocolate Cake,
from
The Gluten-Free Almond Flour Cookbook
, page 84,
view the PDF
½
cup
jam
1
cup
chocolate chips
1
cup
white chocolate chips
1
package
gluten-free sprinkles
Instructions
Bake Chocolate Cake as directed on page 84 of
The Gluten-Free Almond Flour Cookbook
; cool completely
Once cake is cooled, crumble into a
large bowl
, making sure there are no large pieces
Mix raspberry fruit spread into crumbled cake, using the back of a large
wooden spoon
to thoroughly combine
Mixture will be moist enough to roll into 1½-inch balls and still hold a round shape
After rolling, place on a
parchment paper
lined plate and set aside
Melt dark chocolate in a
very small pot
, over very low heat
Paint dark chocolate into the candy mold, coating thickly, with a
small paint brush
Place a rolled cake ball into each chocolate painted mold
Place the filled candy mold in the freezer for 20 minutes to let set
Remove candy mold from freezer
Separate the half coated cupcake bites from the mold
Melt white chocolate in a very small pan over very low heat
Holding bottom of cupcake bite, dip top in melted white chocolate, until it meets the edge of chocolate coating
Decorate with sprinkles right away, before chocolate sets
Transfer to a plate to set
Serve!
Cook Mode
Prevent your screen from going dark
Equipment
Large Bowl
Very Small Pot
Parchment Paper
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!