GF Almond Cupcakes are rich, moist, and easy. No whipping egg whites or creaming butter and sugar. These GF Almond Cupcakes are unceremoniously referred to as a “dump and stir.”
Well, they’re not technically GF Almond Cupcakes, they are technically GF Almond Mini-Tortes, but if I called these tortes you’d probably scroll right past or hit delete!
They’re GF Almond Tortes but made in a cupcake tin. Why? because it’s EASY.
Want even more “easy?” This issue also shares:
- The Best Life Living Tip: Saying No to Others Can Mean Saying Yes to You! 🛑
- The Self-Care Technique: Forget about Cheat Days and just Eat the Cake 🎂
- Ideas and Inspiration: How to Talk More and Argue Less 🗣️
Give yourself big “pat on the back” for taking the time to give this newsletter a quick read, something that very well may help you improve your life. Yay you!
So, read on for more — including this super easy recipe for GF Almond “Cupcakes” that I know you are going to love.
Best Life Living Tip
Saying no to others can mean saying yes to you!
Boundaries are limits we set regarding our emotions, thoughts, and physical space. Think of them as a fence that defines what behavior is acceptable or unacceptable in our interactions. Boundaries can be physical, emotional, mental, and spiritual. Boundaries are a protective shield for our mental health.
Here’s a quick link from the Mayo Clinic Health System to help you set better boundaries.
Answer these questions to help you define the boundaries you want to set for yourself:
- What relationships are bringing me stress and anxiety?
- Am I attempting to control someone’s emotions, thoughts, or behavior?
- Do I feel mistreated or taken advantage of?
- Does the value I feel from others change based on how well I fulfill their requests or obligations?
You can do it!
Self Care Technique
Eat the damn cake. Wait, what? This is a healthy lifestyle newsletter and you are telling me to eat cake? YES.
I’m in good company. Harvard Health (although they don’t curse) also says you should Eat Cake!
- Your “diet” should not teeter on a slice of cake.
- Cheat days can promote an unhealthy attitude toward food.
- Looking at the big picture and being mindful of your overall eating pattern is more important.
There’s a better strategy than cheat days or deprivation. It’s called the “80/20”. The idea is simple: Eat healthy meals 80% of the time, and have more freedom with the other 20%.
For more on if the 80/20 can work for YOU check out this great piece by Eating Well magazine.
You can do it!
Ideas and Inspiration
The best use of social media is watching someone who can teach us, give us ideas, and inspire us. I’ve come to enjoy watching a Texas lawyer on Instagram, Jefferson Fisher who shares ideas and inspiration about interacting with other people, especially in tough environments.
His tagline is “I help people argue less so they can talk more.”
Jefferson’s techniques are doable and smart – there’s always a take-away. His topics include super relevant topics including one such as:
- How to Stop Overexplaining
- How to Handle Rejection
- How to Remember Anyone’s Name.
He’s “committed to helping you become more articulate, confident, and persuasive in every conversation.”
Check him out.
Point it Out
These GF Almond Cupcakes come in at 251 calories each and 12 WW points if that is your thing. Almond flour is naturally gluten-free and made from blanched almonds that have been ground into a fine powder.
- Health benefits of Almond Flour
- How Gluten Works (Plus, My NGF Buttermilk Biscuit Recipe!)
What’s the difference between a cake and a torte?
A traditional cake is made with ingredients mainly consisting of sugar, eggs, butter, and flour. A torte uses little to no flour and the use of ground nuts or breadcrumbs in its place. Tortes are often chocolate, but not always. Many tortes require folding the ground nuts into whipped egg whites, but not this one!
Thanks so much for reading. Please do me a favor and hit one of those social shares or simply forward it to a friend. I’d really appreciate it.
Bon Appétit Y’all!
Virginia Willis
Gluten-Free Almond Cupcakes with Lemon Frosting
Ingredients
- nonstick spray
- 2 cups almond flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 4 large eggs room temperature
- 1 cup sugar
- Zest and juice of 1 lemon
- 1 teaspoon pure vanilla extract
- 12 ounces reduced-fat cream cheese at room temperature
- ½ cup confectioners’ sugar
- 3 tablespoons fat free skyr or Greek yogurt
- ½ teaspoon pure vanilla extract
- 1/4 teaspoon lemon extract
Instructions
- Heat oven to 350°F. Line a muffin pan with cupcake liners. Spray the liners with nonstick spray. Set aside.
- Combine almond flour, baking powder, and salt. whisk until ingredients are well combined.
- Whisk together in a large bowl the sugar, eggs, lemon zest and juice, and vanilla extract. Add to the dry ingredients and whisk until completely incorporated.
- Divide batter evenly between the muffin liners. Each should be about ¾ full with 3 heaping tablespoons of batter in each.
- Bake for 18 minutes, until the internal temperature registers 203–205°F.
- Remove from the oven and let cool in the pan for 10 minutes. Remove cupcakes to a cooling rack and let cool completely before frosting.
- Meanwhile, beat the cream cheese, sugar, yogurt, vanilla, and lemon extract in a mixing bowl until smooth.
- Place about 2 tablespoons of frosting onto the cooled cupcake. Use a small offset spatula to spread the frosting to the edge. While pressing down on the frosting slightly, move the spatula in a spiral pattern to create a pretty swoop! Serve immediately.
- (You can also do as I did here and decorate with a piping bag and dragees!)
Nutrition
Good and Good for You with Virginia Willis is a lifestyle brand that shares health and wellness content through digital channels, events, and print media. For more information visit virginiawillis.com
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