Honey Vanilla Cupcakes with Dark Chocolate Frosting (Edit recipe)

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.

15 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

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.

by Pastured Kitchen

View original recipe

Serves: 12

Ingredients

3/4 cup Coconut Flour
1/2 tsp Baking Soda
1/2 tsp Sea Salt
6 Eggs
1/3 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, or light olive oil
3/4 cup Honey
1 Tbsp Vanilla Extract
1 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
1/3 cup Pure Maple Syrup
1/2 cup Cocoa Powder
1 tsp Pure Vanilla Extract
1 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.