October 26, 2013 Toppings and Drinks
Tastes delicious with my Baby Frosted Banana Cakes or on its own, with a spoon.
Prep Time 10 min
Total Time 10 min
Yield 2/3 cup of frosting, enough for 12 small cupcakes or 8 large ones
1/2 cup of palm shortening
1/3 cup of raw coconut nectar (can be substituted with honey or maple syrup)
1/3 cup of sunflower seed butter (can be substituted with peanut butter or almond butter)
1 teaspoon of vanilla extract
2 teaspoons of coconut flour
2 heaping tablespoons of arrowroot powder
1/4 teaspoon of salt
In the bowl of a stand mixer on high (for me, about setting 8), whip together the palm shortening, raw coconut nectar, sunflower seed butter, vanilla extract, coconut flour, arrowroot powder, and salt. The frosting is done when it’s light, fluffy, and peaks slightly in the center, about 4 to 5 minutes later. In this case, the longer, the better!
With a spatula, scoop the frosting into a large resealable plastic bag. Zip it closed and push the frosting all the way down to one corner. Twist the top a couple times and snip off the corner about 1/2 inch from the edge.
Using a swirling motion, pipe the frosting onto each cupcake, continually twisting the bag’s top and pushing everything down towards the corner. Top each cake with a piece of freeze-dried banana and a dash of cinnamon, if you like.
Tags: allergies, Allergy friendly, cake, cupcakes, dairy-free, delicious, dessert, frosting, gluten-free, healthy, nut-free, paleo, Sunbutter, vegan
October 18, 2013 Toppings and Drinks
Prep Time 10 min
Total Time 10 min
Yield 1 cup of frosting
1 cup of palm shortening (can substitute 1 cup of softened, unsalted butter)
1/2 cup of raw coconut nectar (can substitute raw honey or maple syrup)
2 tablespoons of coconut flour
1/4 cup of arrowroot starch
Pinch of salt
1 4-ounce bag of freeze-dried raspberries
Whip together the palm shortening, raw coconut nectar, coconut flour, arrowroot starch, and salt in the bowl of a stand mixer until light and airy, about 5 minutes.
Meanwhile, crush up 1 4-ounce bag of freeze-dried raspberries in the bowl of a food processor until a fine powder, about 30 seconds.
Pour the raspberries into the stand mixer and continue whipping for another 2 minutes until fully combined.
Fill a pastry bag or a plastic bag with a corner tip snipped off with the frosting. Pipe it all over the cooled Chocolate Raspberry Cupcakes, making it as pretty or messy as you’d like. Top with fresh raspberries and serve.
Tags: Allergy friendly, chocolate, cupcakes, dairy-free, delicious, dessert, frosting, gluten-free, healthy, nut-free, paleo, raspberries, vegan
May 28, 2013
To ZipList this recipe, click here.
It’s Memorial Day, which to me means the start of summer. School is ALMOST over, the weather
is should be getting nicer, it’s light out later…what’s not to love?
If you’ve got a barbecue to attend in the upcoming weeks, try these cupcakes. They’re light, summery, and very friendly to gluten-free, dairy-free, Paleo, and nut-free diets!
A special thanks to Tammy Credicott from The Healthy Gluten-Free Life for recipe inspiration!
To bake the cupcakes, preheat the oven to 350 degrees and line a muffin tin with 10 parchment muffin liners. (I know, 10 is an awkward number in baking, but I’m not perfect.)
First, separate 4 egg yolks and whites. This is best done when the eggs are cold. Put the whites in the bowl of a stand mixer and the yolks in the bowl of a food processor.
Beat the egg whites on medium-high (for me, about setting 8) until smooth but NOT stuff peaks form, about 3 minutes. Set aside.
In the food processor, blend the egg yolks, 1/3 cup of raw coconut nectar OR raw honey, 1/2 tablespoon of apple cider vinegar, 1 tablespoon of vanilla extract, and 1/4 cup of whole milk, nut milk, or coconut milk until well-combined, about 2 minutes. (If using coconut milk, increase the vanilla extract to 1 1/2 tablespoons.)
Slowly drizzle in 1/3 cup of refined coconut oil and keep going for about a minute more.
To the wet ingredients, add 10 ounces of defrosted mango chunks. Blend until completely smooth, about 2 to 3 minutes. Your finished product should be golden yellow and the consistency of a thin pancake batter.
Fold the mixture in the food processor into the egg whites with a spatula. Make sure there are no clumps!
Once the wet ingredients are well-folded, sift in 1/3 cup + 1 tablespoon of coconut flour, 1/2 teaspoon of baking soda, and a good pinch of salt. Gently stir with the spatula until homogeneous.
Evenly divide the batter among the muffin cups, smoothing the tops with the back of a spatula if necessary.
Bake until a toothpick comes out clean in the center and the cupcakes are firm to the touch, about 25 to 30 minutes. Let cool in the pan for 15 minutes, then transfer to a wire rack to come to room temperature.
While the cupcakes cool, make the frosting. In the bowl of a stand mixer on low (for me, about 2), beat together 1/2 cup of organic, non-hydrogenated palm shortening, 1/3 cup of raw coconut nectar, 2 teaspoons of vanilla extract, 2 teaspoons of coconut flour, 2 tablespoons of arrowroot powder, and a pinch of salt. Slowly drizzle in 1 heaping tablespoon of melted refined coconut oil and mix until smooth, about 2 minutes.
Here comes the cool part: with a spatula, gently fold in 2 ounces of freeze-dried mango, pulverized. This technique is awesome for creating fruit frostings: try it with strawberries, raspberries, or even pineapples!
Scoop the frosting into a large plastic bag and push to one corner. Twist up the end of the bag you’re not using to create a pastry-like bag.
Let the frosting chill in the fridge until ready to use. Before piping, let it sit out on the counter for 15 minutes.
Top each cupcake with about 2 tablespoons of frosting and a slice of kiwi, then serve!
What are you cooking up these days? Leave me a comment on Facebook and let me know!
Tags: cupcakes, dairy-free, delicious, dessert, frosting, gluten-free, healthy, kiwi, mango, nut-free, paleo, tropical