Honey Vanilla Cupcakes with Dark Chocolate Frosting
I’ve been working on a vanilla cupcake that stays moist and has the same texture as I remember. Do you remember those old Duncan Hines commercials from the early 90s? Well, as the avid TV watcher I was, I recreated the bit where they pressed the fork on top of the cake – whenever I ate cake. I think it’s to show how moist it is? What this definitely shows is how weird I was as a kid.
PREP TIME
15 minutes
COOK TIME
25 minutes
INGREDIENTS
12
Serves: 12
Ingredients
- 3/4 cup3/4 cup3/4 cup Coconut Flour
- 1/2 tsp1/2 tsp1/2 tsp Baking Soda
- 1/2 tsp1/2 tsp1/2 tsp Sea Salt
- 666 Eggs
- 1/3 cup1/3 cup1/3 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, or light olive oil
- 3/4 cup3/4 cup3/4 cup Honey
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract
- 1 cup1 cup1 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
- 1/3 cup1/3 cup1/3 cup Pure Maple Syrup
- 1/2 cup1/2 cup1/2 cup Cocoa Powder
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 pinch1 pinch1 pinch Salt
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350° F. Line a muffin pan with papers. I also spray a bit of oil on the papers so the muffins don’t stick!
- In a mixing bowl, sift together the flour, baking soda, salt. Set aside.
- In a separate mixing bowl, blend together the eggs, oil, honey and vanilla. Once combined, gently add in the flour mixture and continue until all flour is mixed in.
- Spoon the batter into the greased muffin tins, filling about ¾ of the way. Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool in the pan before moving to a cooling rack before frosting. They are also good warm without any topping!
- Combine the shortening, maple syrup, cacao powder, vanilla & salt and using your stand mixer or hand mixer beat on medium speed until smooth and increase to high speed until fluffy. Frost cupcakes, or store in the fridge until ready to use.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Cupcakes & Muffins Dairy Free Gluten Free Grain Free Nightshade Free Nut Free Paleo Pescetarian Shellfish Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 312 |
| Fat: | 22 g |
| Carbohydrates: | 28 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 190 mg |
| Fiber: | 2 g |
| Sugars: | 23 g |
| Calculated per serving. | |
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