Who could guess that this heavenly confection is made with a mere three ingredients? The result: a rich smooth cupcake with a wonderfully crispy top, quick and easy enough to make for a weeknight dessert. Enjoy these cupcakes plain, or for a super sugar high, top with White Chocolate Frosting (page 94).

　　

Ingredients

makes 12

　　1 1/2 cups white chocolate chips

　　1 1/4 cups blanched slivered almonds

　　3 large eggs

　　

Step 1

Preheat the oven to 350°F. Line 12 muffin cups with paper liners.

　　

Step 2

Place the white chocolate chips and almonds in a food processor and process until they have the consistency of coarse sand. Add the eggs and pulse until combined, about 10 seconds.

　　

Step 3

Scoop a scant 1/4 cup of batter into each prepared muffin cup.

　　

Step 4

Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out clean and the edges of the cupcakes are golden. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

　　Cooks' Note

　　Sweetness: High

　　Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.