My Easter was great–and I even tried a new recipe. I’m going to share the cake recipe, but not one of the frosting recipes because I don’t think it’s quite perfected yet!
I do think these cupcakes turned out the best of any I’ve made yet, which is crazy because I made them up on Sunday morning and just hoped they’d be good! I did start with a coconut flour cupcake recipe in front of me, but I didn’t follow a single measurement except the baking powder so I don’t think that counts!
Coconut/Almond Flour Cupcakes
Mix:
5 eggs
1 tsp vanilla extract
1/4 tsp salt
1/4 cup maple syrup (or you could try extra stevia and/or another sweetener)
1/2 tsp vanilla stevia
1/2 tsp baking powder
Add:
2 Tbsp almond flour
6 Tbsp coconut flour
6 Tbsp coconut oil, melted (you could use butter)
Blend well, until all the lumps are gone (I used a hand mixer on high). Fill greased mini muffin cups 3/4 way (one heaping Tbsp in each). You may need to smooth out the batter before baking (it will be thick). Bake at 400 degrees for 10 minutes.
Frost!
I’m not going to share the pink frosting recipe yet because I need to work on it. But the chocolate one is just Chocolate Avocado Pudding. I put it in the Easy Accent Decorator and then into the freezer for about 10-15 minutes so it would keep its shape on the cupcakes.
I made the cupcakes to share for the Easter dinner we went to at Joe’s parents’ house, and I’ll say I’m not sure if the frostings I made were super kid-friendly…but the verdict on the cake part was positive!
Side note: Joe doesn’t usually (ever) eat dessert—he orders it at restaurants, but takes a bite and then wants me to eat the rest. He’s not a fan of chocolate either. But he ate one of the cupcakes (with pink frosting, not chocolate), and he said it was so good that he wished I brought the rest home. Ha.
News/Notes:
My stitches are out. I took them out Sunday morning—because I couldn’t stop thinking about the fact that I was going to have to do it before I left for my trip (even though they were supposed to come out Monday—but I was leaving at 6am). I’m not recommending doing this, really. It wasn’t hard, but I kept thinking if I snipped the wrong piece, I’d be leaving a segment of “stitch” inside under my skin. It worked out alright though, so I’m lucky.
I’m visiting a friend right now, and she has a 6 year-old and a 1 year-old, so I’m planning to have a lot of fun for the next week! They’re on spring break, so we have a lot of activities planned, and I’ve already spent most the afternoon playing princesses, marbles, and painting (I’m good at princesses if I do say so)! Jena (pronounced “Gina”) is one of my foodie friends (and by that, I mean that we love to eat a lot), so we always have big plans to make lots of food. I’m hoping we’ll share it with you too (at least visually).
I think Jena and I are going to try this new cupcake recipe this week too, and test it out on her daughter, Amelia (maybe Dylan too–do 1 year-olds eat cupcakes?). I love to bake healthier alternatives to standard desserts, but I am not so naive as to think the harshest critics will be the adults who try them. I’ve tried many times to get Matthew to eat something slightly different than what he’s used to, and nothing gets past him!
How was your weekend?
Any new treats to share?
love traveling to visit friends!!! and yum cupcakes look great! love how simple they are! and love the pink frosting 🙂
I love the face! I’ve never had stitches, they did staples for my surgery. I’d probably want to get rid of them too!
I am SO trying these!!!! Great recipe! I am making like a million cupcakes for Ella’s party so I want to try!!
Have such an awesome week, girlfriend! I am working on our project now…my ADD is kicking in a little{hence taking a break to read blogs haha} but your outline is helping me focus on the task at hand 😉
Chat soon!
wonderful cupcake photos, lisa! that was a great idea to contribute those to the family dinner – everyone loves cupcakes (see, even your joe ate one!! there is my proof of this theory!).
you are BRAVE to de-stitch yourself…although maybe it’s easier on yourself as opposed to someone else?!
ENJOY your week!!! isn’t playing princesses a hoot? (I have done that, oh, just a few times). i would LOVE to go visit one of my dear friends – and her name is gina! – in winnipeg. she has three children, and we only see each other about once a year. plus, i’ve never been to winnipeg (although you do not want to be there in the winter – brrr!)
have a wonderful time!!!
Those cupcakes look perfect! Hope you have a fantastic time with your friend. We do travel to visit friends, but not often enough.
thos muffins/cupcakes look gorgeous! I havebeen baking lots with coconut flour and quinoa flour except this past weekend when I whipped up a batch of chili beet muffins. i used spelt flour in it but only because i knew my boyfriend prefers it and would eat about 80% of them! so true.
you’re an icing applier maestro! those cupcakes look straight out of a bakery.
LOL at the smiley face 😀 i’d be happy about tha thealthy food too!
glad your stitches are out but yeek i never could have removed them myself! it’d make me squeamish!
I saw these in person and they were perfect looking! You always have such an amazing presentation!
I am lucky because I tried the cupcakes in this picture and so did my 4 kids (I wish I could try all of your recipes). My 2 1/2 year old liked the pink frosted cupcake and my 6 year old like the chocolate (secret recipe) frosting and cupcake. These are kids friendly and mother approved!
Happy belated Easter! Your cupcakes are, as always, lovely. How fun to play princesses and marbles all week! I was pretty good at princesses myself, back in the day 😉
Can’t wait to hear how your friends of all ages take to the cupcakes and other kitchen experiments!
Have a lovely time with your friends! Your cupcakes look delicious. I think that this recipe seems even easier than some of the other ones that you’ve posted. I finally have the coconut flour…but now I can’t find coconut oil. Bah. (I have a half-full jar, but I’ve been dipping my fingers in it to use on my skin…probably not the best idea to eat from it)
How many mini cupcakes does this recipe yield?
I got 23 mini cupcakes from this recipe—it probably would have made 24, but when I made the minis it was the first time I made them, and I tasted the batter a few times to make sure it was good. Let me know if you make them—they’re great!
I know, I know, I’m commenting on an ancient post. But I LOVE this recipe. I’ve been making a batch every Saturday morning, and between me and JP it’s all gone by evening. If you see lots of google searches for this page originating from Nova Scotia…those would all be me. I don’t like stevia, and I like my cake a bit sweeter than you, so I use 1/3 cup of honey as a sweetener. Oh my, it’s so so good!
This comment just made my day (and by “day” I mean “week”)…I’m so glad you are enjoying them–they are definitely one of my favorite things!
Has anyone tried using this recipe for a full cake??
Not that I know of…. but it’s on my list of things to do! It doesn’t rise a lot, so I don’t know how flat/dense it would be when made bigger. But when I try it this weekend, I’ll post about it! I have done large muffin sized ones and made them into mini layer cakes. They’re still small but more like cakes than cupcakes!
On Thu 23/01/14 09:54 , “Disqus” notifications@disqus.net sent:
So simple and easy, I can’t wait to try these! Thank you for sharing. 🙂