Ingredients
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2 cups (7.5 ounces) Almond Flour
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⅓ cup (1.8 ounces) all-purpose gluten-free Flour
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1¼ cups Granulated Sugar
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½ teaspoon Baking Powder
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½ teaspoon Salt
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¼ cup (½ stick) Butter
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2 Egg
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¼ cup whole Milk
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¼ cup Raspberry Jam
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Confectioners’ Sugar
Directions
Steps
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1
Done
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Whisk together the flours, sugar, baking powder, and salt. Add the butter, eggs, and milk; stir well with a wooden spoon or rubber spatula to combine. |
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2
Done
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Bake in 2 lined 12-cup muffin tins at 350°F for 20 to 25 minutes. While the cupcakes are warm, press down on the center of each with the back of a tablespoon to create a shallow indentation. Fill with about 1 teaspoon of jam, then let cool. Once cool, dust the edges with confectioners’ sugar. |
