Cupcakes! It’s all the rage these days. Cupcakes instead of wedding cakes, cupcakes instead of donuts, cupcakes instead of ding dongs…
But what do we gluten-free, cupcake lovers do when we need to satisfy our cupcake urge? Well, stop crying for cupcakes, my dears. Here’s a gluten-free, AND grain-free recipe that’s worth celebrating!
So, after you’ve baked these little gems, pop the champagne and call someone you love to share your good fortune!
(If you love baked goods, and want to go gluten-free, come and join me for my cooking class on September 17th at ITK Culinary school in beautiful Sausalito. Learn how to make breads, pizzas, and cookies ALL GLUTEN FREE, and 100% satisfying! To sign up, click HERE.)
Cocoa Cupcakes with Matcha Frosting
1/3 cup coconut flour
1/4 cup unsweetened cocoa powder
1 tsp. baking powder
1/4 cup grape seed oil
3 eggs, whole
1/4 cup *Sucanat
1/2 tsp. **stevia (green leaf powder form)
1 tsp. vanilla extract
Pinch of sea salt
*Sucanat is a natural, minimally processed cane sugar that contains healthy minerals.
** Stevia is an herb which is almost 200 times sweeter that white sugar. You should get the least processed form, which is a green powder from the dried leaves. See end of this page on where to buy.
Pre-heat the oven to 350 F. Grease two mini-muffin trays with grape seed, or coconut oil, or line with paper muffin cups.
Place the coconut flour, cocoa powder, baking powder, stevia powder, and salt in a bowl, and mix well. In a separate bowl, whisk together the eggs, oil, vanilla extract and Sucanat. Add the wet mixture to the dry to form a soft dough.
Spoon into prepared muffin trays. Fill each cup to just 2/3 full as the muffins will rise. Makes about 18 mini muffins.
Matcha Frosting Ingredients:
This sublime frosting contains matcha (powdered green tea). If you can’t find matcha, or just want to keep it simple, it can be omitted. The frosting will still be yummy.
6 oz. cream cheese
2 Tbsp. *matcha powder
juice of 1/2 lime
2 tsp. grated lime peel
2 Tbsp. butter
1/4 cup xylitol or Sucanat
1/4 tsp. stevia
2 tsp. maple syrup (optional)
Place ingredients in a food processor and blend until smooth and creamy. Taste and adjust level of sweetness if necessary by adding more Sucanat or xylitol.
Spoon into a piping bag with a star tip and pipe roses onto the cooled mini muffins. If you don’t want to bother with a piping bag just use a small knife or spatula and spread it on! Not quite as glam as the piped version, but just as delish.
Have a happy cupcake & champagne celebration!
for love of food & friends,
My favorite place to buy stevia or other herbs and spices is: Mountain Rose Herbs
My favorite tea bar is Teance, which has matcha, and other premium teas.