Last week was my son’s birthday and he was 20. I
cannot believe how time has flown by. I
decided to make him his favourite chocolate cupcakes and even made them grain
free. I found this recipe on "Basic Ingredients" blog. I have tweeked them a bit. They are quite possibly the most
delicious cupcake. I sure hope Jess
thought so! God has blessed us with 4 wonderful children and Jess is second oldest
and our only January birthday.
You could easily carry this cupcake into February and share them on Valentines day. Enjoy!
Chocolate
Coconut Flour Cupcakes
½
cup coconut flour
½
cup cocoa powder
½
tsp sea salt
1
tsp baking soda
3
eggs plus 9 Tbsp of liquid egg white
½
cup coconut oil or melted butter (I used ¼ cup butter
and
¼ cup coconut oil)
1
cup of honey
*Whisk
dry ingredients in a large bowl and then add eggs, egg whites, coconut oil or
butter and honey. Mix well and spoon
into cupcake pan (I used cupcake liners)
Bake
350 14 to 16 minutes or until done.
Makes 9 cupcakes.
*When
you whisk your dry ingredients it puts air into them and helps to make your
baking lighter.
Melt in microwave and stir in enough icing sugar until desired consistency. 1/2 cup would make a nice glaze and 1 cup would be a stiffer icing.
My icing recipe:
1 tbsp butter
1 tbsp coconut milk
1 cup milk chocolate chips
Melt in microwave and stir in enough icing sugar until desired consistency. 1/2 cup would make a nice glaze and 1 cup would be a stiffer icing.
Frost
cupcakes with my icing recipe or use your choice of cream cheese icing, chocolate mousse, or serve cupcakes
warm with a delicious ice cream.
Enjoy!
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