Sugar is bad. Sugar is an anti-nutrient. It’s bad for your body is so many ways. It can mess with your hormones, rot your teeth from the insides, make you gain weight, yadda, yadda, yadda.
In a perfect world I would eat no sweets, but sometimes a sweet treat is what’s in order. Like a birthday cake or sweets for a wedding shower, etc. So when I do choose to make something to share with others, I do my best to choose the best ingredients possible. Like using organic cane sugar or sucanat, real butter or coconut oil (I normally try and use coconut oil as it’s sweeter and I can then decrease the amount of sugar in the recipe). I also use only unbleached organic flour or organic gluten free flours when baking.
So you wanna see one of my sweet treats I made for my sisters bridal shower this summer?
Gluten Free Cupcakes
Ingredients
- 1 3/4 cup gluten free baking mix
- 1 1/2 cups Sucanat or Rapadura I use 3/4 cup of each
- 3/4 cup unsweetened cocoa powder using a really good organic cocoa makes it taste even better!
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 cup buttermilk if you don’t have any – put 1/2 tsp vinegar into milk and let set for 5 min
- 1/2 cup melted coconut oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
Instructions
- Preheat oven to 350.
- Either grease you muffin tin or use the little paper cups. Personally, I like the look of paper cups when I’m serving at a party.
- In an electric mixer fitted with a paddle, stir the baking mix, sugar, cocoa powder, baking soda, and salt together at low speed. (If you don’t have a stand mixer, just use a hand mixer or do it the old fashioned way with a spoon)
- In separate bowl, whisk buttermilk with melted coconut oil, eggs, and vanilla. Slowly beat the liquid mixture into the dry ingredient until just incorporated, then slowly beat in hot coffee until fully incorporated. (tip- when using coconut oil, it works best if the milk and eggs are at room temp. Otherwise the oil will turn to solids again)
- Pour batter into muffin cups until about 3/4 full. The batter will be quite runny, not like regular cake batter!
- Bake for 20 minutes, or just until a toothpick comes out clean.
- Be careful not to over-bake them or the cake will be dry.
- Let sit for at least 10 minutes or so and then remove and place on cooling rack to cool completely.
- I then used these directions from the Cake Journal for the poured fondant icing. You can check out the recipe and directions over there since she took step by step pictures. It’s easy to do, just time consuming. Especially covering chocolate cupcakes! I think it took 3 separate dippings to cover well enough. I just topped withe some small flowers from Hobby Lobby!
I used directions from the Cake Journal for the poured fondant icing. You can check out the recipe and directions over there since she took step by step pictures. It’s easy to do, just time consuming. Especially covering chocolate cupcakes! I think it took 3 separate dippings to cover well enough. I just topped withe some small flowers from Hobby Lobby!
And the one thing I love about cupcakes is they come in nice sized servings! That way I don’t just cut a larger piece of cake for myself. 🙂
(I got this from Wholesome Goodness)
This post is also linked to:
Simply Sugar and Gluten Free’s Slightly Indulgent Monday
Blessed with Grace’s Temp my Tummy Tuesday
Hoosier Homemades Cupcake Tuesday
Donielle Baker
Wow, those look fantastic. You did a great job on these.
Come join me for Crock Pot Wednesday. I would love to see your favorite slow cooker recipes posted there. Thanks. Debbie
Those look amazing! Thanks so much for joining in the fun at Cupcake Tuesday!
~Liz
Gorgeous cupcakes!!
I have a GF chocolate cupcake/cake recipe that also uses coconut flour. I love the stuff and it gives GF baked good as close to a “normal” texture as possible. These look good too but it all comes down to what flour blend is used in the end.
Well, I don’t know how they taste, but they look absolutely marvelous! You did a fabulous job for your sister’s bridal shower.
My cupcake recipe is up too, but fair warning — it is full of flour and real sugar.
They look delicious. I wish I could eat one!
Your cupcakes are just beautiful. It takes talent to make them look that way!
Thanks so much for participating in Slightly Indulgent Mondays!
First of all they are so pretty!!! Second, they sound yummy! Great job! So glad you joined us for TMTT, today.
These look yummy. I heard Betty Crocker just came out with a gluten free cake mix.
Those looks so full and yummy! I bet everyone was so happy you brought them. I’m not a coffee drinker, but I like it in desserts. 🙂
Thanks!
Shirley
I used Teecino (herbal coffee made from roasted nuts, herbs, and seeds) last time instead of coffee and it tasted just fine.
What changes (other than omitting the cocoa powder) did you make for the vanilla/white cupcakes? I’m thinking I will use this recipe for my daugther’s first communion cupcakes this Sunday! Yummy!
@Jamie, The white cupcakes were actually made with unbleached all purpose flour. I was baking for a mixed crowd! 🙂
Thinking about it though, I’d probably add in more of the baking mix for the cocoa (though not the full amount) and using maybe milk instead of coffee. Coconut milk would be especially good!! The batter is supposed to be runny too.
Let me know if you make them!