I decided to make relatively nutritious cupcakes for my daughter's third birthday, a few weeks ago. The recipe that follows has no gluten, refined sugar, or butter. But, to tell you the truth these cupcakes are so delicious that you do not even miss the usual staples. In fact, they remind me of Kara's Cupcakes #HumbleBrag. It is a very quick recipe, and you will have delicious cupcakes in under 1 hour. The final product is just as airy and moist as your average cupcake.
Ingredients:
1/4 cup of Coconut Flour
1/4 cup of Unsweetened Cocoa Powder (using Guittard Cocoa Rouge)
1/2 teaspoon of Baking Soda
1/8 teaspoon of Salt
4 Large Eggs (at room temperature)
1/4 cup of Honey
1/4 cup of Coconut Oil (melted)
For Coconut Frosting:
1 cup of Full Fat Coconut Milk
3 tablespoons of Honey
1/2 teaspoon of Vanilla Paste
Step 1: Preheat the oven to 350 degrees Fahrenheit. Line 8 muffin cups with paper liners.
Step 2: Sift coconut flour, cocoa, baking soda and salt together in a mixing bowl until combined.
Step 3: In a stand-mixer, add eggs, honey and coconut oil. Mix on medium speed until well combined. Scrape down the sides of the bowl.
Step 4: Slowly pour the dry ingredients into the wet ingredients. Gently combine with a spatula.
Step 5: Spoon batter into the prepared muffin cups, filling them about 3/4 full.
Step 6: Bake for 15 to 20 minutes, until a toothpick inserted comes out clean.
Step 7: Cool completely on a cooling rack before frosting.
Step 8: To make frosting, beat coconut milk, honey and vanilla paste together in a stand-mixer until light and fluffy. Frost each cupcake with about 3 tablespoons of coconut cream.
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