So, I won’t be so silly as to call these little babies paleo…there’s more than enough sugar in that icing to make sure that the words “paleo” and “healthy” don’t even begin to cross my lips when I talk about these. But they’re cupcakes, they’re not supposed to be good for you!
What these are is grain free, and easy. Super easy. I promised my wife that I’d make her cupcakes, but found myself with absolutely no interest in braving the wintery weather to scour the shelves of the hippy food store for xanathan gum, and sorghum flour…and any of the other weird ingredients that are often found in gluten free baking. Why can’t there be a simple gluten free recipe out there? One that doesn’t call for ingredients I’m pretty sure I used in highschool chemistry class? A recipe that’s quick to make, and basic – so I can add whatever flavours I want?
And then I realized that standing in front of the kitchen windows with a whisk in my hand, talking to myself, was scaring the neighbours…and I came up with Mama G’s Lazy Ass Cupcake Recipe.
The icing recipe that follows is super easy as well, and VERY sweet. It goes nicely with the cupcakes because they aren’t terribly sweet. But, if you don’t have a sweet tooth, I’d recommend making a honey or maple-syrup based buttercream instead. Actually…that sounds good…stay tuned for that recipe shortly!
Almond Flour Mini Cupcakes
- 1½ cups almond flour
- 1¼ teaspoon baking soda
- 1/4 teaspoon salt
- ½ cup full-fat coconut milk (go for the stuff in the can, not in the box. The stuff in the box is basically coconut drink. Bleh. You can also go with cream, or milk, or even 50/50 almond milk and cream. Just don’t use anything thinner, or without some fatty goodness in it)
- 2 tablespoons coconut oil, melted
- 2 teaspoons vanilla extract
- 3 tablespoons raw honey
- 2 eggs, room temperature
- If you’ve got really chunky almond meal, and not almond flour, it helps to pulse that in a food processor for a few spins before you get started. Technically there’s no difference between almond flour and almond meal, but the finer consistency makes a big difference. While you’re debating whether your almond meal is fine enough, go ahead and turn the over to 350.
- In a large bowl blend together almond flour, baking soda and salt.
- In another bowl (this one doesn’t have to be large, but it may feel inadequate next to the dry ingredients bowl. Bowls are sensitive creatures.) whisk together the coconut milk, melted coconut oil, vanilla, honey and eggs.
- With a spatula, blend the wet and dry ingredients together.
- Spoon evenly into lined mini-cupcake tins, makes roughly 24!
- Bake for 15-18 minutes, or until edges turn a lovely golden brown. Remember, we’re working with almonds here…so as soon as they turn golden, or you can smell their heavenly aroma PULL THEM OUT OF THE OVEN. These suckers go from perfect to burnt as fast as a redhead at the beach.
So Easy It’s Ridiculous(ly Sweet) Icing
This, is the lazy man (or woman’s) frosting…and therefore one of my favourites.
- 100g butter (room temperature)
- 200g icing sugar
- 1-2 tsp flavoured extract
Smoosh together all of the above. Add food colouring if you so desire, and either spread it on your completely cooled little cupcakes, or get fancy and pipe it on with a piping bag.