Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Thursday, March 19, 2009
Almond coconut cupcakes with marshmallow frosting
All of the kids gobbled these up, even the non-GAPS ones! My son just licked the frosting off the top, but that was OK, it was his birthday, after all.
The frosting is modified from the honey frosting recipe in Breaking the Vicious Cycle. I found theirs to be way too sticky. This one is a lot lighter and fluffier. It makes a good base or topping for other desserts too. It's used in the peanut butter pie recipe, which will be coming soon.
Ingredients for Cupcakes
6 eggs lightly beaten
1/2 cup coconut flour
1/4 tsp. sea salt
1/4 tsp. baking soda
1/2 cup honey
1/2 cup coconut oil
2 tsp. almond extract
Method for Cupcakes
Preheat oven to 350 degrees. Line 12 muffin tins with paper or silicone.
Warm honey and melt coconut oil together over medium low heat. Sift coconut flour, salt, and baking soda into the eggs and beat with a hand mixer. Add warm honey/oil mixture while continuing to beat until thoroughly blended. Add almond extract and blend until smooth. Pour into lined muffin tins and bake for 20 minutes or until a toothpick comes out clean. These will brown quite a bit because of the honey. Cool completely before frosting.
Ingredients for Frosting
3 egg whites at room temperature
1 cup honey
1 Tbsp. vanilla extract
Method for Frosting
Beat egg whites until foamy. Boil honey until it forms a hard ball in cold water (about 210 degrees on a candy thermometer, if I remember correctly). My honey just starts to smell like it's scorching when I'm at the right temperature. Don't burn the honey though or it will taste gross (trust me).
With the mixer running, continue to beat the egg whites while adding the boiling honey. Continue to beat until stiff peaks form. Add vanilla and mix until incorporated. This makes way more frosting than you will need for the cupcakes. It will keep in the fridge for a couple of days (theoretically).