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An American dessert dating back to the late seventeen hundreds, cupcakes were the innovative idea of having an individual cake ,baked in small cups. It was introduced in a recipe book written by Amelia Simms.
I’m sure my variation of her classic treat would seriously confuse her; but nowadays this is how a healthy, mouth-watering cupcake is made:
Ingredients:
1/2 cup of coconut flour
1/2 cup of canned or homemade coconut milk
1/3 cup of coconut oil
1/3 cup of unsweetened cacao powder
Dates to taste, I used about 3/4 cup
1 tbsp of vanilla extract
1 tsp of cinnamon powder
1 tsp of baking soda
5 eggs
pinch of salt
Preparation:
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Preheat oven to 350
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In a food processor combine all ingredients until dates are completely blended in.
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Pour batter into greased or paper lined muffin pan
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Bake for 25 – 30 minutes
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Cool and frost with avocado pudding (see recipe here) For a thicker frosting add more coconut oil and raw honey, once the frosting cools off the oil hardens
Does this make 12 cupcakes? If I were to make for an event, would the pudding need to be made that day and then served right away? Do they need to stay refrigerated? Thanks 🙂
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It makes about 9, you need to fill the molds almost to the top because the dough doesn’t raise as much
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Where is the recipe for the avacado pudding? I don’t see it…
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