When baking grain-free treats, it’s hard to come up with things that taste like the gluten bombs of our past. Case in point: cupcakes. I love cupcakes. Who doesn’t? It’s a small little portion of delicious cake, topped with usually too much frosting. I personally split the cake part in half, and put that half on top of the frosting so it turns into a cupcake sandwich. If you haven’t tried this method, I think you should A) make these cupcakes 2) make & frost cakes and D) eat said cupcake as aforementioned. Yes, A-2-D. That was a Home Alone reference. If Liz reads this, I know she’ll get it 🙂
I’ve been working on a vanilla cupcake that stays moist and has the same texture as I remember. Do you remember those old Duncan Hines commercials from the early 90s? Well, as the avid TV watcher I was, I recreated the bit where they pressed the fork on top of the cake – whenever I ate cake. I think it’s to show how moist it is? What this definitely shows is how weird I was as a kid.
Yes, there are 6 eggs in the batter, but as coconut is the most absorbent flour ever, it needs a healthy heaping of wet ingredients to make it work.
The dark chocolate frosting is something serious. I think it rivals the real thing. The fact that it doesn’t have butter in it is shocking to me. It’s so rich & delicious yet light that you wouldn’t know it was dairy free. This frosting makes a great BFF to these cupcakes.
Make them, share them, eat them – tell us what you think!
- 3/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 6 eggs
- 1/3 cup light olive oil or other mild-tasting oil
- 3/4 cup raw honey
- 1 tbs vanilla extract
- Preheat oven to 350° F. Line a muffin pan with papers. I also spray a bit of oil on the papers so the muffins don’t stick!
- In a mixing bowl, sift together the flour, baking soda, salt. Set aside.
- In a separate mixing bowl, blend together the eggs, oil, honey and vanilla. Once combined, gently add in the flour mixture and continue until all flour is mixed in.
- Spoon the batter into the greased muffin tins, filling about ¾ of the way. Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool in the pan before moving to a cooling rack before frosting. They are also good warm without any topping!
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