I just made these gluten and dairy free cup cakes. It took me 10 minutes and they actually look and taste great! The little ones are coming over and I do not want to disappoint them and have no cup cake ready for them.

• for 8 cupcakes

• pre heat oven to 200 ˚

• 2 organic eggs
• 1/2 cup of rapadura sugar
• 1 cup ground almonds
• 1 cup buckwheat flour
• 1/3 cup olive oil
• 1 teaspoon ground cinnamon
• a pinch of salt
• 1 teaspoon baking powder
• beat the eggs and sugar until light and fluffy
• add all the above ingredients and mix well
• lightly oil your muffin tray
•  put 1 tablespoon of mixture into every cup

• bake for 15 minutes

• et voilà