Flourless White Chocolate Cupcakes
Time needed
5-10 min
preparation
+
18-22 min
cooking
Serving Size / Yield
12 servings
Ingredients
- 1 1/2 C. white chocolate chips
- 1 1/4 C. blanched slivered almonds
- 3 lg. eggs
Directions
Preheat the oven to 250 degrees. Line muffin cups with paper liners.
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.
Scoop a scant 1/4 cup of batter into each prepared muffin cup. Bake for 18 to 22 minutes. Let the cupcakes cool int he pan for 1 hour, then frost and serve.
