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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