Ah, the pitfalls of being a food blogger. Now, I know you don’t want to hear any sob story today but can I just say, not every recipe turns out! Admittedly, there have been a few crickets around here for the past couple of weeks. Not because I didn’t want to post, but because recipe after recipe wouldn’t work. It’s enough to make you throw in your hat and give up…but I can’t do that. I love baking and cooking and writing too much to give up now.
In fact, rather than cry about it, I now have the stubborn desire to someday make those failed recipes work. One of the failed recipes I attempted four times!!! but it’s an old family meal so I’m not giving up on it until it’s perfect. I don’t give up that easily.
Okay, end of sob story.
So today is Superbowl Sunday…and I don’t have a Superbowl Sunday-worthy recipe for you. Wanna know why? Because I pull out all of the unhealthy, cheese-covered, hot-sauce drowned snacks I can think up. Who wants to munch on carrots sticks while debating the ultimate Superbowl
commercial touchdown while packed in a room full of football fans yelling at the television as if they’re life depends on the actions of a few fallible young men?
Besides, this post isn’t even coming out until during the big game. So I say, if the score remains tied at goose-egg until halftime and the third-quarter lull sets in, get up and make some of these delicious lemon cupcakes! Oh, but don’t forget to keep an ear out for the commercials!
Have you ever made baked goods with strictly coconut flour? I have to admit this was my first time. I normally combine coconut flour with almond flour to make a moist and fluffy cake but this recipe is different. It’s made purely out of coconut flour and, although I had my doubts, these cupcakes came out fluffy and moist and oh so good! Lemon is a great addition to coconut flavor, giving these treats a sweet on sweet, but not too sweet, flavor. Make sense?
And don’t be intimidated with the icing. Just spoon it into a small ziploc bag, cut off a small corner of the tip and ribbon it around until you have a mountain of sweet glory. I think we can all agree that the icing is the BEST part of the cupcake.
- [i]For the cake:[/i]
- 1/2 cup [url href=”http://www.amazon.com/gp/product/B000YF99GM/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000YF99GM&linkCode=as2&tag=refitast-20&linkId=CY3L7I4DITHP2VUC” target=”_blank”]coconut flour[/url]
- 6 eggs, at room temperature
- 6 tbs honey
- 6 Tbs ghee or grass-fed butter
- Juice from one large lemon
- 2 tsp vanilla extract
- 1/4 tsp baking soda
- 1 tsp [url href=”http://www.amazon.com/gp/product/B001I7MVG0/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001I7MVG0&linkCode=as2&tag=refitast-20&linkId=4R4QB2CTTTR62SNF” target=”_blank” title=”Bragg’s Apple Cider Vinegar”]apple cider vinegar[/url]
- Zest from one lemon
- [i]For the icing:[/i]
- 1/2 cup [url href=”http://www.amazon.com/gp/product/B004WOMWWE/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B004WOMWWE&linkCode=as2&tag=refitast-20&linkId=JHRVLTKKAB36C7ST” target=”_blank”]organic palm shortening[/url]
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
- 2 Tbs [url href=”http://www.amazon.com/gp/product/B00FTCE63G/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00FTCE63G&linkCode=as2&tag=refitast-20&linkId=GK2YX332BRVYFNGR” target=”_blank” title=”Bob’s Red Mill Coconut Flour”]arrowroot flour[/url]
- 2 tsp [url href=”http://www.amazon.com/gp/product/B000YF99GM/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000YF99GM&linkCode=as2&tag=refitast-20&linkId=CY3L7I4DITHP2VUC” target=”_blank” title=”Bobl’s Red Mill Coconut Flour”]coconut flour[/url]
- 1 Tbs coconut cream
- Preheat oven to 350 degrees and line a muffin tin with eight liners
- Combine all of the ingredients and stir until just combined. Careful not to overwork the batter!
- Divide the batter evenly between the muffin tins. Bake 20 minutes, or until a toothpick comes out clean.
- Add all ingredients for the icing into a bowl of a stand mixer or a large mixing bowl.
- Using the stand mixer or a hand mixer, beat until smooth.
- Add icing into a piping bag with the tip of your choice and pipe onto the cupcakes.
Cupcake recipe adapted from: Empowered Sustenance
Icing recipe adapted from: The Urban Poser