Pocono Pabulum for Mind & Body: 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.)