My 3 year old is turning 4 and requested cupcakes to share with her friends at school. Awww, how sweet, right?!?!!! NOT!!!!!!!!!! This Paleo mama sucks at Paleo baked goods. So, I’m smiling at my adorable, little princess and thinking, “CRAP…how in the world am I going to make cupcakes?” Aha! I have almond flour and I’m pretty good with it.
Wait, does no peanuts mean no almonds? Because, if we get technical, a peanut is a legume so if you are allergic to peanuts then you probably aren’t allergic to almonds…right? I wonder…and wonder…and reach out to my Facebook fans for help.
The winning verdict: use coconut flour and don’t play with almond fire! Which by the way is so contradictory. So, let me get this right: you can’t bring nuts to school because someone in the class is allergic to it, but you can bring gluten-laden garbage? Not fair!
Anyways, I went with a vanilla cupcake, a chocolate ganache frosting, and pink sprinkles! The only thing not Paleo was the pink sprinkles! I think I did pretty darn good! And….the kids gobbled it up!!!
Here’s the recipes that I used:
Very Vanilla Cupcakes (using coconut flour): I didn’t use real vanilla beans. I’m cooking for 3-4 year olds here!
Cupcake Ingredients (makes 8 cupcakes):
- 1/2 cup of coconut flour
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of sea salt
- 4 eggs
- 1/3 cup of oil or butter (your choice)
- 1/2 cup of honey (or maple syrup)
- 1 tablespoon of vanilla extract
- seeds from a vanilla bean (optional)
- Preheat your oven to 350°F/175°C.
- For the cupcakes, combine all the dry in ingredients and blend well. I add the vanilla beans at the very end, in the wet batter.
- Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour). Now, optionally, add the vanilla beans and blend well.
- Fill cupcake liners about 3/4 of the way with batter.
- Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Cool and then frost.
- Store covered for a few days at room temperature, or the refrigerator for at least a week or so.
My opinion: I was SHOCKED how moist and delicious these cupcakes are. I was debating about using another recipe that didn’t have any oil but I remember how coconut oil just sucks up moisture and I wanted to make sure the cupcakes were moist. This recipe is a KEEPER!
Chocolate Ganache Frosting: I’ve made this recipe before but I had time to whip the ganache into beautiful peaks (in picture below). This time I didn’t have the time so I just glazed it on and put the sprinkles on top. This ganache is delicious and you can sub coconut milk for the heavy cream. I did that the last time I made it. And the author of this recipe now has a AWESOME cookbook available with TONS of recipes!
- 1.5 cups of chocolate chips
- 1 cup Heavy Cream
- 1 tsp vanilla
- Warm heavy cream on top of double boiler.
- Add chocolate chunks and stir until melted.
- Remove from double boiler & while warm, pour over cupcakes.
- 1 cup (or more) of Chocolate Ganache
- Place in refrigerator and allow to chill for around an hour. Whip with beaters until soft to stiff peaks form.
- Allow to set for 5 minutes and then stir. This will keep it from breaking up when you are piping it on cupcakes.
- You can either spread this on cooled cupcakes or place a piping tip in the corner of a Ziplock bag and pipe as you like!
…and all this I did for my little princess ON MY BIRTHDAY! Yes, today is my birthday. However, I do get to pick out where we are going to eat for lunch. I say Vinne Van Go Go’s Pizza and some beer (***runs and hides***)!!!
- I’m NOT Crunchy…I’m CHEAP and LAZY!!!
- On the Road to Faleo Paleo?