I gotta admit, I was shocked by these little puppies. They are that good. Really. Even in all their gluten, casein, and sugar free, nutrient-dense glory. Yes, I said nutrient-dense. Linger on that one for a few moments....
This is about the time I would scroll down to the recipe and skip the anecdotal garbage. Give me the goods! The goods are gone. Even the crumbs.
It was Saturday night and Taylor and I felt like cupcakes. I had seen a few recipes on fellow blogs Elana's Pantry and The Spunky Coconut, and was planning on doing a quasi-rendition of what they had tried coupled with my own experimentation. I found some ideas for cupcakes, but was having trouble finding a good icing recipe. All of the ones I found were way too labor intensive and time consuming to hold the attention of a 9-year-old.
Then I remembered my cinnamon roll recipe. The icing I made for those might work. If it were thicker. Yeah. Why not? And it did. 3 ingredients and 3 1/2 minutes later I had the best good-for-you icing I had ever tasted. I can't help but think of the possibilities. Gingerbread and shortbread cookies, birthday cakes, carrot cake, a la spoon....
makes 12 cupcakes
1/4 cup coconut flour
1/4 cup raw cocoa powder
1/4 tsp celtic mineral sea salt
1/2 tsp baking soda
1/4 cup coconut milk
1/2 cup honey
Preheat oven to 375 degrees Fahrenheit.
In a small bowl, combine dry ingredients.
In a large bowl, whisk together wet ingredients.
Mix dry ingredients into wet.
Place cupcake liners in cupcake tin. Fill cupcake liners half way.
Bake for 18-20 minutes or until a toothpick comes out clean.
Cool, ice and serve. Store in a seal tight container on the counter for 2-3 days.
makes icing for 12 cupcakes
3 tbsp coconut butter
1 tbsp honey
3 tbsp water
Melt the coconut butter in a small pot over low heat.
Add water a little at a time, whisking into the coconut butter until consistency is creamy and smooth. Sweeten with a bit of honey.
Consistency can be adjusted by adding more of any one ingredient.