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