Flourless White Chocolate Cupcakes

• 1 1/2 cups white chocolate chips
• 1 1/4 cups blanched slivered almonds
• 3 large eggs

1. Preheat the oven to 350F.
2. Line 12 muffin cups with paper liners.
3. Place the white chocolate chips and almonds in a food processor and process until they have the consistency of coarse sand.
4. Add the eggs and pulse until combined, about 10 seconds.
5. Scoop a scant 1/4 cup of batter into each prepared muffin cup.
6. Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out clean and the edges of the cupcakes are golden.
7. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

white chocolate chips, blanched slivered almonds, eggs

Taken from www.epicurious.com/recipes/food/views/flourless-white-chocolate-cupcakes-379028 (may not work)