Introduction: Gluten Free, Paleo Friendly, Delicious, Vanilla Cupcakes
I love to eat. I really, really love to eat. But sometimes, stuffing my face 15 hours out of the day with foods I shouldn't be eating comes with a price. And that price is measured in inches. Inches around my waist. And sometimes in chins. So to remedy this, I "get right" and switch to a gluten free or paleo diet. It goes great with my CrossFit routine, but I have to say, sometimes, homegirl just wants to eat 1, 2, 13 cupcakes.
So I dug around and found a few great recipes on gluten free, paleo friendly vanilla cupcakes. This here is my ultimate favorite and can be made with one of two frostings; a fruit preserve or a decadent chocolate frosting!
Step 1: Ingredients
1/2 cup sifted coconut flour
1/2 tsp sea salt
1/4 tsp baking soda
1/2 cup of grapeseed oil (you can also use coconut oil if its virgin)
1/2 cup of agave nectar (you can also substitute with honey)
1tbs vanilla extract
1 cup of dark chocolate. I tried to use 75% cacao or higher, but only had this 60% one laying around, so I used that
1/2 cup grapeseed oil
2 tbs agave nectar
1 tbs vanilla extract
pinch sea salt
Step 2: Time to Make Cupcakes!
Preheat oven to 350F
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
*The cupcakes don't rise a whole bunch, so you wan to fill them a little more than 2/3 of the way when using muffin tins or liners.
Step 3: Bake 'em
Bake cupcakes for 20 min.
I used a mini muffin tin so I set the timer for 15 min and just kept a close eye on them.
Step 4: Frosting Time!
Chop dark chocolate up and place into a small saucepan
Pour out half cup of grapeseed oil and mix with chocolate in saucepan
Heat over low heat until melted and blended
Stir in agave, vanilla and salt
Step 5: Chill Out & Mix It UP!
Once the chocolate is melted, place in mixing bowl to cool. I personally found that it was not cooling fast enough, and with the grapeseed oil, I was not really sure if the oil would separate. So when it was warm to the touch, but not quite room temperature (about 10 min off the stove) I put it in the fridge to chill. I figured it would help the mixing process.
I have read other recipes where they mention to chill the chocolate in the freezer right off the stove. That doesn't sound right to me. I was concerned that the shock would alter the chocolate negatively.
If you have suggestions or explanations for which is best, please leave a comment!
Once chilled, place in mixer and mix on a high speed until its rich, fluffy, and creamy. It will lighten up in color quite a bit and almost have a light buttercream consistency
Step 6: Spread the Love
Once cupcakes are cooled, spread on the frosting!
For the chocolate cupcakes, I stored them in the fridge. I made this batch on a particularly warm day so when I left the cupcakes out, the frosting started to melt a bit.
Having these with a no sugar added preserve is delicious as well! So get creative, be healthy, and enjoy!
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