Grain + Gluten + Sugar Free with Dairy Free
cake option.
You’ve pestered and pestered (and yes, I reveled
in the suspense) but now, my eager friends, it’s time... Time to put you out of
your misery, and introduce pure delight. Delightful deliciousness and
delectable decadence in every bite.
I bring you my Best in Show: My Two’s Birthday Cupcakes with creamy butter cream frosting (in Vanilla and, of course, a chocolate version when you absolutely just have to).
I have made these now on three separate
occasions, all within this month (yes, I really liked these and found any
excuse to retest the recipe) and each time Ive tried something different - actually
the last time I accidentally doubled the liquid quantity, then had to
throw in some more ‘flour’ and held thumbs - and guess what? They came out great! - A very
forgiving recipe - just how I like it!
My inspiration came from THIS recipe, although I have used a different (favourite) icing. I wanted
a batch of cupcakes that didn’t require buckets of almond flour. This one uses
coconut flour alone. It’s more cost effective as a little goes a very long way,
and coconut flour is lighter and softer, perfect for cakes and other soft baked nibbles.
About the Recipe:
Moist, slightly dense, insanely fulfilling and
not too sweet. The frosting is by nature sweet (Xylitol) so you get to control
how much frosting you want on your cake. I use a generous amount when serving
non-lowcarbers as they generally have a sweeter tooth. Taste as you go,
you decide.
INGREDIENTS
- ½ Cup Cream, or Coconut Cream, or Whole Milk (according to your tolerance)
- ½ Cup Butter, or Coconut Oil
- 2 tsp Vanilla Extract, or seeds scraped from one vanilla bean
- ½ tsp Stevia Liquid
- 7 Eggs, Large
- 1 Cup + 1 Tbsp Coconut Flour
- ¾ Cup Xylitol (or bulk sugar subst. according to your tolerance)
- 1 tsp Baking Soda
- ½ tsp ground Himalayan Salt
- For Chocolate Cupcake: 1 Tbsp + 1 tsp Cocoa Powder PLUS 1 tsp instant coffee granules
EQUIPMENT
I Stick/Immersion Blender, or egg beaters, or even a whisk will work
METHOD
- Preheat your oven to 160 degrees Celsius
- Line your muffin tray with 12 pretty cupcake paper cases
(You can stretch this recipe to about 16 cakes by
making them slightly smaller and baking them for about 5 minutes less)
- Pour all the liquid ingredients into a large jug.
- Mix lightly with a whisk until butter or oil is melted.
- Add your eggs to your large jug and mix (I use my stick blender and pulse once or twice)
- In a large bowl sift all the dry ingredients together to ensure no lumps.
- Pour wet ingredients into dry ingredients bowl and using your stick blender, or whisk, mix until batter is completely incorporated and lump free.
If you find your batter it too dry, you can
add some warm water to loosen slightly.
Scoop 1½ to 2 ice-cream scoops of batter into
each paper casing (depending on how many you want - my kids cant finish a whole
one when using a double scoop so I now make smaller ones for them, and beeeg
ones for me! - just remember to adjust the cooking times accordingly). Flatten slightly with the back of a spoon.
 |
| Double Scoop |
 |
| Flattened with the back of a spoon |
Bang into the oven for approx 25 minutes. Test
with a skewer (or tooth pick), if it comes out clean and the tops are nicely
done, you’re ready to go.
I leave them to cool in the pan; they are too soft to handle hot.
ICING ON THE CAKE
- 60ml Butter, softened to room temp (but not melted)
- 227g Cream Cheese, full fat, softened to room temp
- ¾ C Xylitol, whizzed finely in your coffee grinder (like castor sugar)
- ¼ tsp Stevia liquid
- Dash of your best vanilla
Chocolate frosting option, add the following:
- 1 Tbsp heaped Cocoa Powder (or more according to taste)
- 50g Dark Chocolate 85% cocoa solids
- 2 Tbsp Peanut Butter (optional - but delicious, adds a salted caramel flavour)
For a Dairy Free Icing: Pipe some of my delicious Coconut Cream Mousse as an amazing alternative (in fact, next time I'm doing that - its easier and quicker!)
- Whip or beat your softened butter and cream cheese, vanilla and Stevia together until light and fluffy.
- Add fine sugar in two or three batches, whipping each time, until incorporated.
- Taste - try not to eat the whole bowl with a spoon.
For chocolate version:
- Melt chocolate and peanut butter gently in bowl in microwave in 20 second increments, stirring after each increment.
- Add cocoa to melted chocolate and stir gently.
- Add the chocolate mixture to the cream cheese and mix until incorporated.
- Taste again… it’s divine, I know!
- Place whipped mixture into a piping bag with a large star nozzle and pipe your lovely mixture onto your cooled cupcakes and sprinkle with sprinkles to match your colour theme.
You can now feel very accomplished and proud of
yourself…and your kids will love you forever (or, at least until the cupcakes
run out!)
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