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Monday, February 11, 2013

Monday Cupcakes! Gluten Free, Dairy Free, Paleo, Vegetarian


Monday Recipe Time! 

This is the first recipe I want to share with you, because it's one of the most exciting, especially if you're on a gluten free diet like me! I added dark chocolate chips to these vanilla cupcakes, as I was feeling adventurous. Blueberries would be a welcome addition, as well. Anyways, here goes:

Vanilla Cupcakes (Makes 12)


Dry Ingredients
2/3 cup coconut flour, sifted
1/2 tsp sea salt
1 tsp baking powder
Wet Ingredients
7 large eggs
2 Tbsp vanilla extract
1/2 cup maple syrup
1/2 cup coconut milk
1 vanilla bean, split and scraped (optional)
1/2 cup coconut oil, melted
Directions
1. Preheat oven to 350 degrees Fahrenheit.
2. Place the dry ingredients in a medium bowl or food processor. Combine well.
3. Add the wet ingredients, except the coconut oil, to the dry and mix well.
4. Slowly pour in the coconut oil, mixing thoroughly. Here's where you could get adventurous and add some blueberries or chocolate chips to the mix! About 1 cup should do it.
5. Divide the batter among 12 paper-lined muffin cups (I use If You Care Brand).
6. Bake 23 minutes, or until the center of the cupcakes spring back when pressed lightly in the center.
7. Cool in the pans 5 minutes, then turn out onto a wire rack. Frost only when completely cool.

Vanilla Frosting

Ingredients
1/2 cup palm shortening (or butter if you're alright with dairy)
1/3 cup maple syrup
Pinch sea salt
2 tsp vanilla extract
2 Tbsp arrowroot powder
2 tsp coconut flour
1 Tbsp coconut oil, melted
Directions
1. Place all the ingredients, except the coconut oil, in a medium bowl or a food processor. Blend well.
2. While mixing by hand or with a food processor, slowly add the coconut oil, blending until completely smooth.
3. Store frosting in the refrigerator up to a week. Let it soften a bit at room temperature and fluff it up with a hand mixer before using.

Rohnin enjoying a gluten-free cupcake.
Definitely give these a try! You'll love them and won't even miss cupcakes made with wheat flour. I love them, because they aren't overly sweet, and my son loves them because they're cupcakes. 
Coming up on Thursday: I'm giving you a big mess of garden plans! Future updates will include exciting details about our mini farm projects for 2013. We'll show you how to set up a garden on your deck using containers, which is helpful for anyone who can relate to having a lack of yard to grow their food. Subscribe to our updates via email at the top right of this page to get the latest information. 
I hope your week is off to a good start!


1 comment:

  1. They sure look tasty. I will have to try them when I get more coconut flour.

    ReplyDelete