chocolate cupcakes with peanut butter icing.

These came out mostly by accident.

Really i just wanted to make a dessert that I could put on my new cake plate.  

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gluten & dairy free chocolate cupcakes

First, whisk together

  • 3/4 cup gluten free flour (my mix included 1/4 cup of teff flour, 1/4 sweet sorghum flour, 1/4 cup almond meal)
  • 2 tbsp arrowroot starch
  • 6 tbsp cocoa
  • 1.5 tsp gf baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp sea salt
  • 0.5 tsp guar gum
  • 2/3 cup (scant) superfine coconut sugar (give regular coconut sugar a whiz in your vitamix or coffee grinder to make a fine powder)

in a bowl until fully combined. 

In a separate bowl, beat

  • 2 large organic eggs
  • 1/2 cup light coconut milk
  • 1/4 cup melted coconut oil (not too hot)
  • 1 tsp vanilla powder

together until fully combined.  

Add wet mixture to dry mixture. Beat on high until fully combined (about one minute)

Pour into a cupcake tray (mine made exactly 12 cupcakes). 

Bake at 350 degrees for 18 minutes.  

Allow to cool.

Peanut butter icing

Beat together

  • 1/2 cup of full fat coconut milk
  • 1/2 cup organic peanut butter (i used crunchy, use creamy for a smoother consistency)
  • 3 drops of vanilla stevia
  • 1 large tbsp melted coconut oil
  • 1/4 cup finely ground coconut sugar
  • a sprinkle of sea salt

Allow to chill in the freezer for 20 minutes or leave in the fridge until ready to spread.  

Lightly whip the frosting before using. 

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