Cupcakes Galore

mmmmmm.... chocolate....

So, I have to give total props to www.elanaspantry.com for this, but since they turned out soooooo delicious; I thought I’d share.  I have to say I’m glad nobody saw me ‘taste-test’ the first one because it was ugly; and yet so delicious at the same time that I think I  may have blacked out.  So, it was also a good thing that I brought them to a party so that I didn’t devour the entire batch myself.

Ingredients:

Vanilla Cupcake Mix:

  • 2 large eggs
  • 1/4 cup grapeseed oil
  • 1/2 cup agave nectar
  • 1 tablespoon vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 2 1/2 cups almond flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda

Directions:

Preheat your oven to 350 degrees.

Whisk egg yolks with handheld mixer until pale yellow, add grapeseed oil, agave, vanilla and lemon juice; and whisk again.  In another small bowl, whisk the egg-whites until they stiffen with a handheld mixer and add to the previous mixture.

In another bowl combine the almond flour, salt, and baking soda.  Fold in the egg mixture and scoop the batter into your cupcake tins.

Bake for 20-30 minutes and let cool before you add the frosting.  For me it made 9 cupcakes.

Frosting:  

  • 1 cup dark chocolate
  • 1/2 cup grapeseed oil
  • 2 tablespoons agave nectar
  • 1 tablespoon vanilla
  • Pinch of sea salt

Directions:

Over low heat, melt chocolate with the grapeseed oil in a saucepan.  Add the agave, vanilla and sea salt.  Remove from heat and place in freezer until cooled (10-15 minutes).

Remove from freezer, whisk with handheld mixer until thickened and frost the cupcakes (as long as they are cooled) &…..

most importantly… ENJOY and maybe take a little longer to savor the goodness than  I did… keep checking in and one of these days I’ll work on a sugar-free (stevia) version.

till next time, be well ~

Erin

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About Erin

Erin lives in Ketchum, Id. She is a practicing Acupuncturist and Kettlebell Trainer in the Wood River Valley. She graduated from Acupuncture and Oriental Medical School in the Fall of 2011 from the Oregon College of Oriental Medicine in Portland, OR. She now has a growing and busy business that offers services to both Hailey and Ketchum. Erin has created a practice where she treats, educates and cares for people with a variety of modalities which include Acupuncture, Chinese herbs, Lifestyle coaching, diet and nutrition education, and exercise. Among these, is this blog which is just one platform Erin uses to help her clients learn how to eat healthy, cook and bake with as much ease as possible to create a balanced lifestyle that you can adopt easily and effortlessly. Changing your lifestyle and diet is never an easy thing to do, and Erin's hope is that this makes it that much easier. If you'd like more information about Erin and her practice please check out her website: www.myessentialhealing.com A note from Erin: Over the past few years I have changed my diet pretty dramatically and no longer eat grains & very little sugar due to chronic eczema; this blog is about how to cook and bake without wheat, gluten, rice or other grains and still get what you want out of the food you are eating. It is different, & it is tricky, but it is also possible and I've found some tricks to satisfy even the most carb loving baker without the extra sugar and gluten that some of us just can't eat; and I'm looking forward to sharing more recipes with you as I experiment along. View all posts by Erin

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