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.

Saturday, June 13, 2009

Cappuccino Cupcakes

These are pretty darn good. They have a strong coffee flavor, which is what I wanted. I think the butter really makes them taste more like a cappuccino than an espresso. The fluffy frosting and cinnamon on top help with that too. They would probably be good with cinnamon in the batter as well, but I haven't tried that yet.

Ingredients for Cupcakes

1/2 cup double strength espresso (I use decaf and brew half a pot with a full filter of beans.)
1/3 cup butter
6 eggs lightly beaten
1/2 cup honey
1/4 tsp. sea salt
1 Tbsp. vanilla extract
1/2 - 3/4 cup coconut flour

Method for Cupcakes

Preheat oven to 350 degrees. Grease 12 muffin cups. Pour hot espresso over butter to melt. Add honey and stir. Add eggs, sea salt, and vanilla extract. Mix well. Add coconut flour and blend thoroughly. Add more coconut flour, if the batter seems too thin. It should be the consisitency of normal cake batter, maybe slightly thinner.

Pour into greased muffin cups and bake for 20-30 minutes or until a toothpick comes out clean. Cool completely before frosting and dusting with cinnamon

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). 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.

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