Sometimes you just need cupcakes, right? But sometimes you don’t want to throw all your good intentions out the window. These little gems are a great mid-ground, they are still sweet but are made with fantastic whole food ingredients and are filling enough that you can stop at one (if, like, self control is a thing you have a handle on). They remind me of those delicious hazelnut gluten free cupcakes with the white chocolate icing and nut brittle that many Melbourne cafes stock. Except these use much less sugar, and are a mixture of buckwheat flour and hazelnut which ups the nutty taste. Fraser believes the pralined nuts on top make these ones, I think it’s the light but creamy vanilla, ricotta and cream cheese icing. Either way they are a delicious indulgence.