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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Snickerdoodle Paleo (Gluten-free) Cupcakes Recipe Recipe

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This recipe for Snickerdoodle Paleo (Gluten-free) Cupcakes Recipe is from Jodie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CUPCAKES:

2/3 Cup Coconut Flour
¼ Cup Almond Flour
½ tsp Cinnamon
1 tsp Baking Powder
½ tsp Real Salt
6 Eggs
2 Egg Whites
½ Cup Honey
1 Tbl Vanilla
½ Cup Coconut Milk (canned)
8 Tbl Butter (melted)

For the Buttercream:

1 ¼ Cup Butter (softened, 20 Tbl or 2 ¼ sticks)
2/3 Cup Honey
½ tsp Cinnamon
2 ½ Tbl Coconut Flour
5 Tbl Coconut cream (the thick coconut cream skimmed off the top of canned Coconut Milk)
2 Tbl Coconut Palm Sugar
¼ tsp Cinnamon
Directions:
Directions:
For the cupcakes:

Preheat the oven to 350 degrees. Line 2 muffin tins with a total of 16 cupcake liners.
Place the coconut flour, almond flour, cinnamon, baking powder, and salt in a small bowl and mix together with a whisk.
In another bowl, combine the eggs, egg whites, honey, vanilla, and coconut milk, beating together well with a whisk.
Add the dry ingredients to the wet ingredients, whisking until well combined. Add the melted butter to the batter and mix in well.
Let the batter sit for 5 minutes to allow the coconut flour time to absorb the liquids.
Divide batter evenly between cupcake liners and bake for 20-22 minutes, or until tops of cake are firm to the touch and spring back.
Remove and cool completely on a wire rack.

For the buttercream:

Place the butter, honey, cinnamon, and coconut flour in a bowl and beat with a mixer until well combined. Beat in the coconut cream, 1 t. at a time, until fully incorporated. Mixture should be thick and glossy.
Scoop into a piping back and pipe on top of cooled cupcakes.
Mix the coconut palm sugar and ¼ t. cinnamon together and sprinkle desired amount on top of cupcakes.
Number Of Servings:
Number Of Servings:
16 servings

 

 

 

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