Paleo 'doughnut cupcakes'

We’d just returned to the UK from a trip to Australia where we’d been enjoying the occasional Noshu sugar-free doughnut.

​JC had a hankering one day, so I got googling recipes and Noshu ingredients and what I came up with was pretty delicious. I didn’t have a doughnut mould on-hand, so I just used cupcake tins, and, JC doesn’t like cream cheese frosting (don’t get me started!), so he opted for dark chocolate drizzle only while I went all in with the ridiculous pink ones!

Basically, this is a hybrid of a recipe I found on the DietDoctor website and the Noshu sugar-free doughnut list of ingredients. 

Doughnut ingredients

• 2 cups blanched almond flour.
• ¼ tsp sea salt
• ¼ tsp baking soda
• 3 eggs
• ½ cup erythritol or granulated stevia
• ½ cup coconut oil
• 1 tsp vanilla extract
• ¼ tsp almond extract

Frosting ingredients

• ¼ cup melted butter or coconut oil
• ¼ cup cream cheese, softened
• ¼ cup powdered erythritol or granulated stevia
• ½ tsp vanilla extract
• I used natural pink food colouring and I added sprinkles (because I am a massive child)

Chocolate drizzle ingredients

• ½ block 90% dark chocolate (for melting)
  

Directions:

1. Preheat oven to 175°C. Pop cup cake linings into the tin, or grease the doughnut pan circles
2. In a large bowl, mix the dry doughnut ingredients together. Stir the wet ingredients into the dry ingredients. Fill greased doughnut pan circles (or cupcake linings) about ⅔ of the way full with batter. Bake for about 20 minutes, or until a toothpick comes out clean.
3. Meanwhile, make the frosting by placing all the ingredients in a medium shallow bowl and stir well to combine. Taste and adjust sweetness to your liking.
4. Spread the frosting on the doughnuts and chill
   ....and/or....
5. Drizzle doughnut with chocolate drizzle.