Honey Vanilla Cupcakes with Dark Chocolate Frosting

When baking grain-free treats, it’s hard to come up with things that taste like the gluten bombs of our past. Case in point: cupcakes. I love cupcakes. Who doesn’t? It’s a small little portion of delicious cake, topped with usually too much frosting. I personally split the cake part in half, and put that half on top of the frosting so it turns into a cupcake sandwich. If you haven’t tried this method, I think you should A) make these cupcakes 2) make & frost cakes and D) eat said cupcake as aforementioned. Yes, A-2-D. That was a Home Alone reference. If Liz reads this, I know she’ll get it 🙂

I’ve been working on a vanilla cupcake that stays moist and has the same texture as I remember.  Do you remember those old Duncan Hines commercials from the early 90s? Well, as the avid TV watcher I was, I recreated the bit where they pressed the fork on top of the cake – whenever I ate cake. I think it’s to show how moist it is? What this definitely shows is how weird I was as a kid.

Yes, there are 6 eggs in the batter, but as coconut is the most absorbent flour ever, it needs a healthy heaping of wet ingredients to make it work.

The dark chocolate frosting is something serious. I think it rivals the real thing. The fact that it doesn’t have butter in it is shocking to me. It’s so rich & delicious yet light that you wouldn’t know it was dairy free. This frosting makes a great BFF to these cupcakes.

Make them, share them, eat them – tell us what you think!

~Suzanne

5.0 from 1 reviews

Honey Vanilla Cupcakes with Dark Chocolate Frosting

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Serves: 12

Ingredients

Honey Vanilla Cupcakes

• 3/4 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 6 eggs
• 1/3 cup light olive oil or other mild-tasting oil
• 3/4 cup raw honey
• 1 tbs vanilla extract

Dark Chocolate Frosting

• 1 cup palm shortening
• 1/3 cup maple syrup
• 1/2 cup 100 % cacao powder
• 1 tsp vanilla
• pinch sea salt

Instructions

Honey Vanilla Cupcakes

1. Preheat oven to 350° F. Line a muffin pan with papers. I also spray a bit of oil on the papers so the muffins don’t stick!
2. In a mixing bowl, sift together the flour, baking soda, salt. Set aside.
3. In a separate mixing bowl, blend together the eggs, oil, honey and vanilla. Once combined, gently add in the flour mixture and continue until all flour is mixed in.
4. Spoon the batter into the greased muffin tins, filling about ¾ of the way. Bake for 20-25 minutes or until a toothpick comes out clean.
5. Let cool in the pan before moving to a cooling rack before frosting. They are also good warm without any topping!

Dark Chocolate Frosting

1. Combine the shortening, maple syrup, cacao powder, vanilla & salt and using your stand mixer or hand mixer beat on medium speed until smooth and increase to high speed until fluffy. Frost cupcakes, or store in the fridge until ready to use.

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