DRIED FRUIT AND MAPLE SYRUP CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 cups (270 g) (9.5oz) flour

1⁄2 cup (40 g) (1.4oz) almond flour

1 cup (180 g) (6.3oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

6.75 ounces (200 g) water

2⁄3 cup (130 g) (4.6oz) sunflower oil

1⁄4 cup (30 g) (1.1oz) walnuts

1⁄4 cup (30 g) (1.1oz) toasted hazelnuts

1⁄3 cup (40 g) (1.4oz) raisins

3 dates

FOR THE DECORATION

3 cups (720 g) (25oz) creamy cheese

Maple syrup

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, almond flour, sugar, baking soda, salt, and baking powder). Chop the walnuts, hazelnuts, raisins, and dates into irregular sized pieces. In a mixing bowl, combine the water, oil, hazelnuts, walnuts, raisins, and dates. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 27 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

Fill a hole in the centre of each cupcake with maple syrup and decorate with creamy cheese. Serve immediately.