|We had leftover strawberries & bananas, so this was a good topping|
- 1/2 cup coconut flour
- 1/2 teaspoon sea salt (don't used Morton's ionized salt . . . very nutritionally deficient)
- 1/4 cup unsweetened cacao powder (they did not say use unsweetened, but that's all I have)
- 1 tablespoon decaffeinated swiss mocha powder (or another decaff ground coffee flavor) - addition
- 1/2 teaspoon baking soda (increased this amount)
- 1 teaspoon cream of tartar (added this to the recipe)
- 1/2 cup coconut oil, melted (replaced this as I didn't have palm shortening)
- 1/2 cup maple syrup, grade B
- 1 teaspoon pure vanilla extract (increased this amount)
- 6 large eggs
- Preheat oven to 350° F.
- Fill a cupcake/muffin pan with cupcake liners.
- Sift coconut flour, sea salt, cacao powder, baking soda, and cream of tartar in a medium bowl. It is really important that you sift this otherwise the coconut flour will clump. Set aside.
- In a large stainless steel mixing bowl, add coconut oil, maple syrup, vanilla extract, and eggs. Beat on medium speed until well combined, then beat for another 20-30 sec longer. I use a KitchenAid, but you can also use a hand mixer as well.
- Add the flour mixture in thirds gradually to the wet products, combined well after each addition.
- What you should get is a very thick batter.
- Pour batter into cupcake liners all the way to just below the top of the liner.
- Bake for 35 min. at 350° F.
- Cool on wire racks for at least 30 min.
|I did not add cream of tartar to this, but had I done that, they would've risen more|
- Frost cupcakes with Swiss Mocha Avocado Frosting (I fill a sandwich baggy with the frosting, cup a little section from the corner and pipe onto the cupcakes.)
- You can either serve immediately, or put in refrigerator and chill to serve later.