Preheat your oven to 160C. Place almond meal, sweetener and baking powder in a large bowl and mix until well combined. In a second bowl melt your butter in the microwave for 30-45 seconds. You don’t want it to melt completely, stir the remaining butter at the end to finish melting. Add almond milk and eggs, if your butter is quite hot, add your milk first to prevent cooking your eggs. If it’s fairly cool, add your eggs first to prevent your cold unsweetened almond milk from solidifying the butter. Whisk together your additions with a fork. Add and whisk in your vanilla essence.

With a spoon, start mixing the dry ingredients at the centre of the bowl and start pouring in the wet ingredients while mixing. Once you’ve poured in all the wet ingredients, mix until well combined. It should be slightly thicker than a regular flour based cake batter with a possible grainy look from the almond meal.

Allow to cool in the pan for about 5 minutes or until cupcakes are cool enough to handle and finish cooling on a wire rack. Eat as is or frost with your frosting of choice such as my Caramel Buttercream!