Lately I’ve been experimenting with grain free flours. This recipe I want to share with you today is rather ‘healthy’, as the ingredients are wholesome, and much cleaner than what you’ll find in a traditional cupcake recipe. But they’re still cupcakes and it doesn’t mean you can go ahead and inhale five in one sitting. Or at least do your best!
Here’s what you’ll need for the cupcakes:
- 400g blanched almond flour
- 30g coconut flour
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 175g cup honey or any other natural sweetener
- 1 tablespoon ground cardamom
- 4 large eggs, room temperature
- 150g coconut oil, melted
- 125ml coconut milk
- 1 tablespoon vanilla extract
- seeds scraped from 2 vanilla beans
Orange Cardamom Vanilla Bean Frosting
- 350ml chilled full fat coconut cream
- seeds scraped from 1 or 2 vanilla beans
- 2 tablespoons maple syrup or honey
- 1/4 teaspoon ground cardamom
- zest from one orange
Line a muffin tin with paper cupcake liners and preheat your oven to 175C or 350F.
In a large mixing bowl add almond flour, coconut flour, baking soda, salt, ground cardamom and whisk together until well combined. In a medium sized bowl add the eggs, honey, coconut oil, coconut milk and seeds from the vanilla beans. Whisk until combined.
Add the wet ingredients to the dry. Using a large spatula, gently mix to combine all of the ingredients together. Fold until well incorporated. Distribute batter between all of the muffin wells, filling each nearly all the way full.
Bake for 25-30 minutes until a toothpick comes out clean. Let cool for 30 minutes on a rack, then remove from the pan and let it finish cooling.
For the frosting, add the chilled coconut cream and seeds from the vanilla beans to a bowl and using a handmixer, beat until smooth, fluffy and whipped. Add the sweetener, ground cardamom and orange zest. Whip another few seconds to incorporate and add to a piping bag. You can leave it in the fridge or freezer for about 15-20 minutes to allow for the frosting to thicken.
Frost the cupcakes, garnish with orange zest and devour! But remember, not too many.
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