I know, it’s an odd name, but let me explain. I dubbed these Quarter Cupcakes because 1/4 measurements are found throughout the recipe….thus Quarter Cupcakes! The D-Man and I made these last week to celebrate Aunt Karen’s Birthday, she loved them! The cake is moist, but dense, and not overtly sweet; reminiscent of the cakes she enjoyed when she lived in Germany. The D-Man recommended we top these with chocolate frosting because “it’s Aunt Karen’s favorite”, (yes, it’s the D-Man’s favorite too).
1/4 Cup Butter, Ghee or Coconut Oil (melted)
3 Pastured Eggs (Room Temperature)
1/4 Cup Coconut or Palm Sugar
OPTIONAL: For sweeter cupcakes add a bit of stevia powder or 10 drops of liquid stevia
1/4 teaspoon Sea Salt
1/4 teaspoon Organic Ground Ginger
1 1/4 teaspoons Vanilla Extract (I typically add 2 to 3 teaspoons for extra flavor)
1/4 Cup Coconut Flour (sifted)
1/4 Cup Tapioca or Arrowroot Starch
1 1/4 teaspoons Baking Powder
Preheat oven to 400 degrees.
Grease a muffin tin with coconut oil or use regular sized muffin liners or stand alone muffin cups found in home stores or on-line.
In a small bowl whisk together the sifted coconut flour, baking powder, tapioca/arrowroot starch, and ground ginger.
In a medium sized bowl combine eggs, melted butter (or ghee/coconut oil), coconut sugar, (optional stevia), and sea salt.
Blend the egg mixture by hand or with a hand held electric mixer until the wet ingredients are combined.
Add the dry ingredients to the wet, blending until there are no lumps and the batter is smooth.
Scoop the batter into muffin tins and bake for 15 to 20 minutes (until done).
Allow the cupcakes to cool and top with your favorite frosting.