Airy Gluten‑Free Almond and Greek Yogurt Cupcakes

• vegetable oil↗110ml ml
• golden fine sugar↗110g g
• eggs↗2
• Greek yogurt↗2 tbsp tbsp

  plus extra for serving

• espresso↗25ml ml

  or strong coffee

• ground almond↗110g g
• rice flour↗60g g
• gluten‑free baking powder↗1 tsp tsp
• soft gluten‑free amaretti biscuits4

  sliced

• slivered almond↗50g g

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C for convection) or set gas mark 4. Line a 12‑cup muffin tin with paper liners.

2. 2

   In a large bowl, whisk together the oil, sugar and eggs until smooth. Add the yogurt and espresso and mix again.

3. 3

   Fold in the ground almond, rice flour and gluten‑free baking powder, stirring gently with a spatula to retain the airiness.

4. 4

   Add the sliced soft gluten‑free amaretti biscuits and gently incorporate them into the batter.

5. 5

   Divide the batter into the cups, about 2 tbsp per cup. Sprinkle with slivered almond.

6. 6

   Bake for 20–25 minutes until the tops turn golden. Let the cupcakes cool slightly, then serve warm with an extra portion of Greek yogurt.