We had quite the debate on Facebook the other day. It was the day of my birth, 27 years later, and I needed to make an important decision — what flavor would my birthday cupcakes be?
I proposed either vanilla with raspberry frosting, or chocolate with caramel. It was suggested I make all of the above, but one reader’s suggestion of making both vanilla and chocolate with the raspberry frosting, because raspberry would go well with chocolate too, sounded especially appealing to me.
And so it was decided. Both chocolate and vanilla. Birthdays are not the time to be making stressful decisions, after all.
Grain-Free, GAPS-Legal Cupcake Duo (Both Vanilla and Chocolate!)
- 6 eggs
- 1/2 teaspoon real salt
- 2 teaspoons vanilla
- 1/2 cup honey (I don’t bother with raw when I’m baking with it)
- 1/2 cup butter
- 1/2 cup coconut milk
- Scant 1 cup coconut flour
- 3 tablespoons natural cocoa powder
- 3 tablespoons cacao nibs
Now, coconut flour is kind of a tricky thing. It sucks up moisture like you wouldn’t believe… but it takes a little bit of time. So, add in about a half a cup of the flour, and mix it really well so it’s smooth. Again, a good mixer or stick blender is great for this, cause any batter with coconut flour can get real lumpy in a hurry.
Let it sit for a minute, then mix some more. See how it’s thickened up? Keep adding flour slowly, allowing time for it to set in, until you get to a good cake batter consistency. It’ll vary based on the size of your eggs, I would imagine. For me, it took a little less than a full cup. That would be a scant cup. The things I learn from my old-fashioned cookbooks!
Now, we’ll use half of this batter for the vanilla cupcakes. If I had them, and weren’t so lazy, I would have split the batter into two bowls, and added some real vanilla scraped from a bean to the vanilla batch, to make it more flavorful. But I didn’t. I just spooned out half the batter into six of the twelve cupcake spots in my tin, then made the remaining into my chocolate batch.
For the chocolate batter, add in the cocoa powder and nibs. I wasn’t too sure about those nibs. I had tasted a nib or two plain right after I bought them, absolutely hated them, and was bummed that I had a bag of nasty, bitter cacao crunchies I had no clue what to do with. But, with some encouragement from my peeps, I thought I’d at least put them in a recipe. So in they went to my chocolate cupcakes!
Bake at 350 until they set and a toothpick comes out clean. I think for my oven this was about a half an hour.
And that’s it! Birthday cupcakes, both vanilla and chocolate, ready to frost.
The Raspberry Topping I Made
I’d call it “Raspberry Frosting” except… well… it didn’t turn out very frosting-like. If I were to make it again, I’d just make a standard buttercream, and ditch the egg whites. I thought that would make it fluffier. It just ended up making it a weird gloppy mess. Or maybe it was the berries that turned the whole thing too wet.
Even though it wasn’t much to look at, it still tasted pretty good. So, I thought I’d include instructions to make the raspberry slop if you feel so inclined to recreate it.
- 1 egg, separated (Um… I don’t know if I recommend this.)
- 1/2 cup very soft butter
- 1/4 cup honey
- 1/2 cup raspberries (I used frozen)
First I whipped up the white of the egg until it was at soft peak stage. Then I added in the rest, and mixed well. Except, it didn’t mix very well. It looked like little granules of butter were separating from the wetness of the eggs and the berries. But I know berries can mix into butter just fine, so next time, I’m just going to cream/whip the butter with the berries, then add some honey and call it good. I bet it’ll work.
Are you on a grain-free diet?
What kind of treats to you make for special occasions like birthdays? Share in the comments below!