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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
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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.)
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dry & wet ingredients |
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ready to pour the batter |
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ready to bake |
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hot from the oven, starting to decorate |
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extra cake for me!! |
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decorated and cooling off |
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cake cooling off |
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ready for dessert! |
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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.
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this is what I pulled out of the oven the first time I used almond flour... |
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this is what I did with it at first... crumbled it up into delicious cake mush... |
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...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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