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Tuesday, March 09, 2010

Very Vanilla Cupcakes - Paleo!




A co-worker is having a birthday and she actually eats like me (well, almost)! So, I thought I'd make her some paleo cupcakes. They are as paleo as a cupcake can get (let's not get into the Agave debate!!!). So, vanilla cupcakes with chocolate frosting, yum!!!

Ok, I'm going to try 2 different recipes for this! I'll let you know which one is better!!

Cupcake 1:
½ cup coconut flour, sifted
½ teaspoon celtic sea salt
¼ teaspoon baking soda
6 eggs
½ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract

-In a medium bowl, combine coconut flour, salt and baking soda
-In a small bowl, blend together eggs, grapeseed oil, agave and vanilla
-Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
-Pour batter into well oiled muffin tins
-Bake at 350° for 20 minutes
-Cool completely
-Top with chocolate frosting

Cupcake 2:

2 large eggs, separated
1/4 c grapeseed oil
1/2 c agave nectar
1 T vanilla extract
1 T freshly squeezed lemon juice
2 & 1/2 c blanched almond flour
1/2 t sea salt
1/2 t baking soda

-Preheat oven to 350. Line 10 muffin cups with paper liners.
-In a large bowl, whisk the eggs yolks until pale yellow with a handheld mixer, then whisk in grapeseed oil, agave, vanilla, and lemon juice. In a medium bowl, whisk the eggs whites to stiff peaks with a hand held mixer. Gently fold the egg whites into the yolk mixtures.
-In a separate bowl, combine the almond flour, salt, and baking soda, then gently fold into the egg mixture. Scoop the batter into the prepared muffin cups.
-Bake for 20-30 min, until the tops are golden brown or a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 30 minutes; the center will sink just a bit - that is normal. Frost, if desired, then serve


Chocolate Frosting:

1 cup dark chocolate 73%
½ cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch celtic sea salt
-In a small saucepan over very low heat, melt chocolate and grapeseed oil
-Stir in agave, vanilla and salt
-Place frosting in freezer for 15 minutes to chill and thicken
-Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
-Frost over cake, chocolate or vanilla cupcakes or between cookies

7 comments:

Cait said...

Ok, I am curious. Which cupcake recipe turned out better? My Crossfit coach has asked me to make a Paleo cake for one of our team's games competitors. I have the Almond flour cookbook and its fantastic. I am just wondering if you had a cupcake recipe here that your preferred?

Beth said...

I just make Cupcake #2 and it came out AMAZING! I will definitely be making this recipe again.

Beth said...

Mad props. I made recipe #2, also, and it is delicious. My oven runs a bit hot so they were just a touch over done at 20 mins, so next time I'll probably take them out around 18 mins, but still ... yum.

And that frosting!!! I whipped it on the highest speed and it's so fluffy and rich.

Well done!!!

Catherine said...

Hi There! I'm fresh out of Agave, can I sub in Honey? Thanks!!

drmartha said...

can you sub honey???

drmartha said...

can you use honey instead of agave?

Becstra said...

I tried recipe #1 and it was delish! This will be perfect to serve at my daughter's 1 year birthday party! Thank you for posting this.