Since being grain free one thing I have missed is a cupcake! What brings you back to your childhood quite like the spongy deliciousness of a cupcake and frosting? Of course I don’t eat frosting either so I created this recipe. It took a few tries, but these turned out amazingly good. My childhood sweet tooth has been satisfied.. and they are actually good for you! Make a batch for yourself and your family. I hope you enjoy.
ingredients:
1/4 cup raw cacao + 2 tbsp
1/2 cup hot water
3/4 cup stevia ( truvia works best). add all but 1 tsp to cupcake recipe, save the tsp for frosting
2 tbsp sugar free syrup
1/3 cup almond milk
1.5 tsp vanilla
2 eggs
1/2 cup mashed avocado
1/2 cup coconut flour
1/2 cup almond flour
1 tsp baking powder
1 tsp baking soda
1/2 cup peanut or almond butter for frosting
method:
preheat oven to 350
line and grease with coconut oil 12 mufffin tins
put cocao in a bowl, add water and whisk until smooth
whisk stevia, syrup, milk, vanilla, eggs and avocado until smooth
Gradually sift in flours, baking soda, and baking powder ; stir until combined
scoop batter into each cup — about 1/2 way up
bake 13-16 minutes or until center springs back
let cool. mix nut butter with the tsp of stevia and spoon onto each cake.
** these cupcakes are high in fiber and will be a little more dense than regular cupcakes. If you want a lighter cake use 1 egg and all almond flour