Tuesday, October 21, 2014

Vanilla Cupcakes with Coconut-lime Frosting (Grain Free)

These cupcakes are perfectly moist and delicate and the frosting is creamy with just the right amount of tartness.  You wouldn't know it was grain free unless someone told you!

For the cupcakes:
 2 1/2 cup almond flour (I used the honeyville brand)
1 tbsp. coconut flour
2 tbsp. coconut sugar
1 tbsp. honey
1/2 cup coconut oil or butter, melted
5 eggs
1/2 tsp. salt
2 tbsp. vanilla extract
1 tsp. baking soda

Add the melted butter or coconut oil into a large mixing bowl.  Next add the honey, coconut sugar and vanilla and mix well.  Add the eggs and combine with the ingredients in the mixing bowl until the mixture is velvety and smooth.  Next add your dry ingredients and blend well.  Line a cupcake pan with baking cups and scoop the mixture in about 3/4's of the way. Bake for 15-18 minutes.  

For the frosting:
4 egg whites
1 cup palm shortening 
1/2 cup coconut syrup
4 tbsp. arrowroot or tapioca starch
4 tsbp. coconut flour
1 tsp. freshly grated lime zest (reserve some for garnish)
1 tbsp. lime juice
2 tbsp. coconut oil 
1/3 tsp. salt

First whip up the egg whites using a mixer until stiff peaks form and set aside.  Next add the palm shortening and blend with your mixture until is is softened.  Add the all of the ingredients except the egg whites and coconut oil and blend for 3 minutes.  Next melt the coconut oil and drizzle it in slowly while blending with your mixer. Fold in the egg whites gently. Lastly, garnish with some fresh lime zest.


1 comment:

Sally Inman said...

what is the measurement for Palm Shortening?
It jus says 1 palm shortening.

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