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My friend Jae gave me this recipe and they’re possibly the best cupcakes ever. Big words, but true. They’re easy to make and the recipe is pretty flexible… oh yeah, and gluten free.

Ingredients:
125g butter
180g white chocolate melts
3 lightly beaten eggs
1 cup brown sugar
1 cup gluten free plain flour (any kind)
1/2 cup flaked almonds
1/2 cup diced dried apricots

Method:
Preheat oven to 160 degrees.
Melt butter and chocolate in a saucepan over low heat, allow to cool a bit.
Mix in eggs, sugar and flour. Then almonds and apricots.
Spoon into cupcake casings (It seems like a palaver but without it they get stuck in the tray. I think it’s a gluten free flour thing.)
Bake for about 30-40 minutes, allow to cool in tin.

Other ideas:
Instead of diced apricot, sink little chunks of dark chocolate into each cupcake before baking.
Use even more white chocolate then it calls for.
Use even more almonds then it calls for (2/3 cup instead of 1/2 cup)
Use extra dark brown sugar.
Pour into cake pan and bake as a slice instead.

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