For the cupcakes

  • 3 eggs
  • 4 tbsp clear honey
  • 50g ground almonds
  • 50g gluten-free white self-raising flour
  • 1 tsp almond extract
  • 75g fresh raspberries

For the frosting

  • 175g silken firm tofu, excess fluid drained
  • 1 tsp clear honey
  • ½ tsp almond extract
  • 75g fresh raspberries


  1. 1

    Preheat the oven to 170°C/fan 150°C/gas mark 4. Use an electric mixer to whisk the eggs in a bowl for 1 minute until thick and foamy. Continue whisking while adding all the honey. Fold the ground almonds, flour and almond extract into the mixture with a metal spoon. 

  2. 2

    Fill a 12-hole muffin tin with nine paper cup cases and place a raspberry in each. Divide the mixture between the cases and bake in the oven for 15 minutes. Avoid opening the door, otherwise the mixture will sink. Remove the muffin tray from the oven. Allow the cupcakes to cool before placing on a cooling rack.

  3. 3

    Place the tofu, honey, almond extract and raspberries in a bowl, reserving 9 for decoration. Blend together, then pass the mixture through a sieve to remove any raspberry pips. Cover and place in the fridge for 1-2 hours until firm. When the cupcakes are cold, spread some of the frosting on the top of each. Decorate each with a raspberry.

Nutritional Details

Each serving provides
  • Energy 1683kj 402kcal 20%
  • Fat 25.4g 36%
  • Saturates 2.9g 15%
  • Sugars 16.7g 19%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 787kj/188kcal

Each serving provides

19.8g carbohydrate 6.1g fibre 20.5g protein

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