This recipe gave me 9 cupcakes and 1 thin tart thickness torte. I like to bring cupcakes to work and leave tart at home so I always make large batch.
1 c almond milk
2 tbsp unsalted butter
2 c flour
2 c sliced almonds
1/3 c cocoa nibs
1 c white sugar
11/2c white chocolate chips
1tsp baking soda
1 1/2 tbsp vanilla extract
1 1/2 tbsp almond extract
Preheat oven to 375 degrees F. Lightly grease 10 muffin cups, or line with muffin papers or torte baking form.
Melt butter in a saucepan, add cold milk and sugar, set aside. Mix all the dry ingredients together and pour milk mixture over dry ingredients. Whisk eggs and add them to the mixture. Mix everything together. Add white chocolate chips and cocoa nibs to the batter.
Fill muffin cups right to the top, and add raspberries on top.
Ensure your torte is thin as its a dense cake and you may have difficulty cooking inside of it if you make it too thick.
Bake for 25 minutes at 375 or till tops are lightly golden.