Thursday, November 3, 2011

Yellow Cupcakes with Vanilla or Chocolate Buttercream Frosting (grain-free : GAPS-legal : gluten-free)

Looking for a recipe for a special birthday or party? Try these yellow cupcakes!  They are moist, decadent, and no one even needs to know that they are grain-free.  The buttercream frosting is so delicious and buttery, much better than any store-bought frosting.  These cupcakes are not overly-sweet, so be sure to add plenty of frosting. 

Yellow Cupcakes with Buttercream Frosting
Makes 12 cupcakes
  1. Melt butter in a small saucepan over low heat. Turn off heat and allow to cool slightly.
  2. Meanwhile, combine the eggs, salt, vanilla extract, and almond extract in a large bowl.  If using an immersion blender, pulse a few times to combine. Otherwise, mix to combine with a whisk or mixer.
  3. Add the honey to the butter and stir slightly.  Pour this mixture into the wet ingredients and blend well with immersion blender or mixer.
  4. Measure out the coconut flour.  Since coconut flour clumps, it will need to be sifted if you are not using an immersion blender*
  5. Pour the coconut flour into the bowl with the wet ingredients.  Use an immersion blender or mixer to thoroughly combine all ingredients, making sure there are no lumps.  (Since coconut flour does not contain gluten, there is no worry of over-mixing it).
  6. Line a muffin tin with paper cups.  Scoop the batter into the paper cups.  I like to use a 3-Tb scoop for this, but you could just use a large spoon.
  7. Bake cupcakes in 325 degree oven for about 20-30 minutes, until cupcakes are set and a toothpick inserted in the middle comes out clean. 
  8. Remove from oven and cool completely before frosting.  
  9. Frost with vanilla or chocolate buttercream frosting (recipe follows).
*Time-saving tip: If you use an immersion blender to combine the ingredients, you can skip the step of sifting the coconut flour.  This also gives you less dirty dishes!

Vanilla or Chocolate Buttercream Frosting

  1. Break eggs into the bowl of a stand mixer.  Add the vanilla extract and salt. Using the whisk attachment, mix on low-medium speed for a few minutes, until the eggs are light and fluffy.
  2. In the meantime, put the honey in a small saucepan over low heat.  Bring to a boil. 
  3. With the stand mixer running, pour the hot honey into the eggs a little at a time. Turn up the speed to medium-high and whip for 5-7 minutes, until it is thick, light, and cool.
  4. While the eggs and honey are being mixed, put the butter into another bowl and cream with a hand mixer until it is light and fluffy.  
  5. Beat the honey mixture into the butter until well-mixed.  About halfway through mixing, the frosting may appear to curdle; just keep beating it and it will smooth out.
  6. With the mixer running, add the optional cocoa powder one tablespoon at a time.  Mix thoroughly.
  7. Using a spatula or butter knife, spread the frosting over the cupcakes.
  8. Store leftover icing in the fridge, or freeze it! (If you freeze it, let it thaw for a day in the fridge and then re-whip it before you use it.)
**I think this recipe is probably pretty particular about how it needs to be put together.  If you try this another way, let me know how it turns out!

This post is part of Pennywise Platter, Real Food Wednesday, Fat Tuesday, Monday Mania, Fight Back Friday and Pennywise Platter!

43 comments:

  1. You post some of the BEST GAPS recipes. My family seriously eats better because of the work you do! And you make my life easier. So, thank you!

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  2. I never thought about using honey in place of sugar in a buttercream. Thanks for the idea!

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  3. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    http://realfoodforager.com/2011/11/fat-tuesday-november-8-2011/

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  4. This looks so good! I am a new follower from http://raisingdieter.blogspot.com.html

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  5. alright, just made this Buttercream frosting to put on top of my grain-free pumpkin muffins and I omitted the egg and did not melt my honey and they turned out great. My honey is the raw unfiltered spreadable kind, so not sure how that made a difference or if regular clear honey would perform the same. Just wanted you to know you dont need the eggs or melted honey....

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  6. Thanks for letting me know about the frosting!

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  7. My son (10) made these the other night and they were yummy! They didn't last long.

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  8. Great, Jo! Wow, that will be nice when my kids are old enough to make cupcakes!

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  9. I just put a batch of these in the oven. The batter tasted too sweet to me (I can't believe I just typed that haha; I'm a former sugar junky), so I might cut the honey down and add an egg or something next time around.

    I'm excited about these! I've been on GAPS for 3 months now and have been avoiding the bread part due to lack of interest and a failed recipe. Thank you so much for this recipe and bringing some variety into my diet :)

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  10. You made my daughter's birthday happy. Thank you for all the work you've done on this site. Your recipes are so delicious.

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    Replies
    1. Oh, that is great! Thanks for letting me know!

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  11. I made these this weekend as our 1st baked goods and father's day treat. Soooooo yummy! Thanks so much.
    Also, wanted to ask. Could i freeze the cupcakes and icing? Seems like something that would work out great when there are last minute b-day parties at school. (sometimes the teacher tells me the day before...and I don't have time to get to the store to buy all the ingrediants...or have the time to make them).
    Thanks so much!

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    Replies
    1. Great! Yes, these should freeze fine. If was going to serve them to people outside the family, I'd probably freeze them un-frosted, and then apply the frosting freshly before taking them to the event. I have frozen them with frosting on, and they taste fine, but don't look quite as pretty.

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  12. Hi, I'm looking to make my son's birthday cake. Can I use this recipe in two round 8 inch cake pans?
    Thanks!

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    Replies
    1. I don't think the quantity is quite right for making a two-layer cake, as I think there would be not quite enough batter. You could try it, but they layers would probably be pretty skinny. The amounts would probably be about right if you added 50% more ingredients. If it helps, I also have this recipe for a 2-layer cake:
      http://nourishedandnurtured.blogspot.com/2012/03/strawberry-chocolate-layer-cake-gaps.html

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  13. Do you think I could uses maple syrup in the frosting instead of the honey?

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    Replies
    1. Yes! I'd try a bit less with syrup than honey.

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  14. salted or unsalted butter?

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  15. Oh, my gosh. These are the best cupcakes I have ever had! Thank you for posting this recipe and making my family a little happier at Valentine's Day:)

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  16. Our family of 8 has been on GAPS for about 18 months now. Some friends told me about these recipes. We use them a lot Thank you for sharing them!

    I hope you will click on the link (click on my name) and take a peek at the beautifully decorated birthday cakes my daughter made with these recipes. She cut some sheet cakes in to heart shapes, and made vanilla and chocolate icing, and made a pink icing by boiling down some hibiscus tea...

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  17. Made this frosting today and added strawberry powder(freeze dried strawberries ground to powder) to make a pink strawberry flavored frosting. Yum is all I can say! Used it on top of a grain free chocolate cupcake recipe and it was delicious...Thank you! :)

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  18. I am really encouraged to see a healthy butter cream icing recipe!! I am going to be bold and ask you to share this recipe ( and others, too, in weeks ahead) on the 'EOA' Wednesday link-up at Deep Roots At Home. THIS is just what I have in mind as far as truly healthy food!! I will be back to you great site :)

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    Replies
    1. Hi Jacqueline,
      I'm glad you like the recipe. Unfortunately, I don't have time anymore to enter my links on bog carnivals with any regularity. I did used to quite a bit, but as my blog has grown I've stopped as so much time is already spent answering comments and emails I get from people. Thanks anyway though!

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  19. Hi, do you think you could freeze these unfrosted? Have eggs I need to use up.

    Thanks.

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    Replies
    1. I've never tried freezing them, but I bet it would work just fine!

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  20. I plan on putting these into a flower mold cupcake pan? Should I grease the pan? Any other tips appreciated also? I'm doing a GF and SF birthday party for my daughter! Thank you for this recipe, this will be my new "go to".

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    Replies
    1. Yes, make sure to grease the pan just in case. Enjoy!

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  21. I tried the frosting and it separated. :( I think it may be because I used my kitchen aid stand mixer, and there is not enough product in the bowl to properly mix it. Any tips?

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    Replies
    1. This post has tips for trying to save a broken buttercream frosting:
      http://www.thekitchn.com/recipe-rescue-how-to-save-a-br-69323

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  22. Great frosting the egg makes it not so horribly sweet I love it the whole egg is what makes it so good good thinking

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  23. I used this frosting recipe for my baby's first birthday last year. It turned very firm and didn't allow her to sink her hands into it and mash it all over her face. If you want that experience, a friend of mine later recommended adding some heavy whipping cream to give it some fluff. I plan to try that this year. Do you think some strawberry puree could be added to give some pink color? Or will it ruin the texture or cause separation issues? Thanks.

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    1. I don't think strawberry puree would be a good plan in frosting. If you want a pink color, I would try perhaps boiling some beet and then concentrating the liquid down to add just a teensy bit to the frosting. Actually, you probably do the same with strawberry puree, just try to get it very concentrated so you only need to add a tiny bit for color. If you put in too much liquid, I think the frosting would not set up properly.

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  24. Do you think these would turn out well if I omitted the almond extract? I was going to make them for my son's birthday but one of the guests has a nut allergy.

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    Replies
    1. Yes, you could leave out the almond extract!

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    2. should I replace it with more vanilla, or just cut it out altogether?

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    3. You could leave it out altogether, or replace it with another flavor you would like such as orange extract or maple extract.

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  25. Does this icing stand up good to room temperature? I'm getting married and am desperately hunting for a scd paleo icing

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    Replies
    1. This frosting is fairly soft at room temperature, so I don't think it would work particularly well on a layered, large cake.

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