Yellow Cupcakes with Buttercream Frosting
Makes 12 cupcakes
- 1/2 cup butter (or substitute unrefined coconut oil)
- 1/2 cup honey
- 3/4 tsp celtic sea salt
- 6 eggs, preferably from pastured hens
- 1.5 tsp vanilla extract
- 1/2 tsp almond extract
- 3/4 cup coconut flour
- Vanilla or chocolate buttercream frosting (recipe follows)
- Melt butter in a small saucepan over low heat. Turn off heat and allow to cool slightly.
- 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.
- Add the honey to the butter and stir slightly. Pour this mixture into the wet ingredients and blend well with immersion blender or mixer.
- Measure out the coconut flour. Since coconut flour clumps, it will need to be sifted if you are not using an immersion blender*.
- 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).
- 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.
- 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.
- Remove from oven and cool completely before frosting.
- Frost with vanilla or chocolate buttercream frosting (recipe follows).
Vanilla or Chocolate Buttercream Frosting
- 1/2 cup honey
- 1 cup butter, softened but still cool
- 2 eggs, preferably from pastured hens
- 1 tsp vanilla extract
- dash celtic sea salt
- Optional: 4 Tb cocoa powder (un-alkalized)
- Equipment needed: stand mixer with whisk attachment** and hand mixer
- 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.
- In the meantime, put the honey in a small saucepan over low heat. Bring to a boil.
- 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.
- 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.
- 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.
- With the mixer running, add the optional cocoa powder one tablespoon at a time. Mix thoroughly.
- Using a spatula or butter knife, spread the frosting over the cupcakes.
- 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.)
This post is part of Pennywise Platter, Real Food Wednesday, Fat Tuesday, Monday Mania, Fight Back Friday and Pennywise Platter!