Vanilla Cupcakes with Chocolate Frosting

If you’ve got a strong desire for something chocolatey, then give these low-carb, gluten-free Vanilla Cupcakes with Chocolate Frosting a go. The cupcake is good by itself. Considering the number of eggs in this recipe, they’re actually not bad. And I’ve had bad ones out there that taste like you’re eating a sponge made out of eggs! The chocolate frosting is on the bitter side since you’re using unsweetened cocoa powder, but overall it hits the spot. You could substitute the cocoa powder for something like Dagoba 73% Cacao Premium Chocolate Drops but it will contain some sugar.

I apologize for the look of the frosting on the cupcake. The weird thing about this frosting is that it looked “normal” but it just didn’t spread normally on the cupcake. I’ve tried to whip it up and smooth it out more then apply it to the cupcake, but it kept sticking to the knife. Then I tried a frosting bag but the darn stuff wouldn’t squeeze out. It was so strange. So I decided to just slather it on as best as I could. I’m thinking it was probably missing an ingredient to make it frost well. Maybe it needed milk or cream, or hmmm… SUGAR? 🙂

RECIPE

Vanilla Cupcakes

½ cup coconut flour, sifted
½ teaspoon salt
¼ teaspoon baking soda
6 eggs
½ cup oil
½ cup agave nectar
1 tablespoon vanilla extract

  1. In a medium bowl, combine coconut flour, salt and baking soda.
  2. In a small bowl, blend together eggs, oil, agave and vanilla.
  3. Mix wet ingredients into dry and blend with a mixer or hand blender until smooth.
  4. Pour batter into well-oiled muffin tins. (I used canola spray.)
  5. Bake at 350° for 20 minutes.
  6. Cool completely.

————–

Chocolate Frosting

1 cup unsweetened cocoa powder
½ cup oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch of salt

  1. In a small saucepan over very low heat, mix chocolate and oil.
  2. Stir in agave, vanilla and salt.
  3. Place frosting in freezer for 15 minutes to chill and thicken.
  4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
  5. Frost over cake or between cookies.

(This recipe came from Elana’s Pantry. She makes organic, gluten-free foods for her family.)

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