Sunday, April 20, 2014

Mini Almond Cupcakes

Mini Almond Cupcakes
Happy Easter everyone!  Aren't these treats cute?  I made them for an Easter party at the gym daycare where I work out, and although kids can be picky about anything that isn't a brightly colored cupcake or a chocolate cookie, I know that a few smart kids, and a bunch of adults, enjoyed these mini cupcakes.  To be honest, they are my second attempt using almond flour, since my first try came out a little odd*, and although I always eat what I make no matter how strange looking it turns out, I was happy when I peeked into the oven this time around and saw perfect little cupcakes forming. The trick is in the combination of almond and coconut flours that I used which makes a perfectly light, moist and intensely flavorful cake.  This recipe made enough for 24 mini cupcakes as well as a 9- inch cake, so although I brought most of the minis to the party, I was able to enjoy the whole cake at home with my husband, over the course of a few days.  And it was honestly one of the best, non chocolate, treats I have ever had.  I definitely plan to make it again, probably for my birthday next month, in the form of a three layer strawberry shortcake recipe.  Stay tuned for more ideas!! And Happy Easter 2014!!!!

* photos of my slightly disastrous first attempt are displayed at the bottom of the page.

Mini Almond Cupcakes

some ingredients
1 1/2 C. almond flour
1/2 C. coconut flour
2 tsp. baking powder
1/4 tsp. salt
3/4 C. organic virgin coconut oil
2/3 C. raw honey
4 organic eggs
1/2 C. organic plain soy milk
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract

In a large bowl, sift together the almond flour, coconut flour, baking powder and salt. In a small saucepan, melt together the coconut oil and the honey until smooth. Pour the melted mixture over the flour and stir well. Add in the eggs, one at a time, and beat until fully blended. Add the milk, vanilla and almond extracts and mix until combined. Pour batter into a paper lined mini muffin tin and bake at 325F for about 20 minutes. (the 9-inch round cake took 30 minutes.)

dry & wet ingredients

ready to pour the batter

ready to bake

hot from the oven, starting to decorate

extra cake for me!!

decorated and cooling off

cake cooling off

ready for dessert!

Easter party treats

* even I have failed baking attempts, but to my credit, every bite of this was eaten and thoroughly enjoyed, just not in the shape of cupcakes.

this is what I pulled out of the oven
the first time I used almond flour...

this is what I did with it at first...
crumbled it up into delicious cake mush...

...the next morning, I rolled up a cake patty,
fried it like a pancake and served it in a bowl with sprinkles
(my kids LOVED them)

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