My Birthday present this year was a day off from cooking! The D-Man (at the ripe old age of 10) is becoming quite proficient in the kitchen. He planned dinner and desert, and executed it flawlessly! The main course was poached turkey breast (see the turkey recipe here: http://livingglutenandgrainfree.com/2013/08/19/poached-turkey-breast/ which he served with a salad of organic baby greens. For desert he wanted to make chocolate cupcakes with fluffy white frosting, homemade chocolate curls and chocolate sprinkles. This frosting recipe below has been modified slightly and was developed by Urban Poser (see her original recipe here: http://urbanposer.blogspot.com/2013/02/strawberry-or-raspberry-whipped-not.html). This is the same frosting recipe I used as the raspberry filling for the D-Man’s Birthday Cake when the heat and humidity of July wreaked havoc on my fluffy white chocolate frosting…it was a hit with family and friends!
The chocolate cupcake recipe is my “go to” chocolate cake, it is one of the D-Man’s favorites, and it is easy to prepare. I typically serve this cake with chocolate ganache or a simple chocolate glaze. The cake is moist and rich with a dense texture reminiscent of a European cake.
2 Cups Blanched Almond Flour
¼ Cup + 2 Tablespoons Unsweetened Cocoa Powder
½ teaspoon Sea Salt
½ teaspoon Baking Soda
½ teaspoon Baking Powder
¾ to 1 Cup of Raw Honey (melted if solid)
2 Large Pastured or Organic Eggs
1 Tablespoon of Vanilla Extract
1 teaspoon of Organic Chocolate Extract
¼ teaspoon of Organic Ground Cinnamon
Dash of Organic Ground Ginger
Preheat oven to 350 degrees.
Grease a Muffin Tin with organic palm or coconut oil, or add cupcake liners.
In a large bowl combine the almond flour, cocoa powder, sea salt, baking soda, baking powder, ginger and cinnamon. Whisk to combine breaking up any lumps.
In a smaller bowl whisk the two eggs, then add the honey, vanilla and chocolate extracts. Blend the wet ingredients until combined.
Add wet ingredients to dry ingredients mixing to incorporate (this can be done with a fork or spoon).
Pour the batter into the prepared muffin tins cake and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Let cupcakes cool in the pan for 45 minutes before removing.
1 Cup Organic Palm Shortening (I use Tropical Traditions or Spectrum)
2/3 Cup Maple Syrup
1 teaspoon Almond Extract
1 teaspoon Vanilla Extract
4 Tablespoons Tapioca or Arrowroot Starch
4 teaspoons Coconut Flour
2 Tablespoons Chilled Coconut Cream (I use Wilderness Family Naturals, but you can also chill a can of coconut milk and skim the cream from the top)
Combine all ingredients in a bowl with the exception of the chilled coconut cream.
Beat until smooth.
Add the chilled coconut cream and beat till well combined.
Frost your cooled cake or cupcakes immediately, this frosting has the consistency of butter cream and will melt and weep at warmer temperatures.
If you chill the frosting it will harden so you will need to bring it back to room temperature and give it a whip before spreading/serving (see note below).
NOTE: The D-Man wanted to add more frosting to make the cupcakes pretty, the frosting had not been brought to room temperature, thus the less that fluffy look in the photograph.