tag:blogger.com,1999:blog-3313009931298256746.post4043041855152544759..comments2024-02-25T07:27:59.560-07:00Comments on Nourished and Nurtured: Yellow Cupcakes with Vanilla or Chocolate Buttercream Frosting (grain-free : GAPS-legal : gluten-free)Sarah Smithhttp://www.blogger.com/profile/01348347054374584427noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-3313009931298256746.post-27375915790319469642016-06-27T13:08:01.576-06:002016-06-27T13:08:01.576-06:00No, the eggs don't improve the consistency. I ...No, the eggs don't improve the consistency. I always leave them out now.Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-74510684088202912422016-06-27T13:05:37.786-06:002016-06-27T13:05:37.786-06:00Thank you for responding so quickly! I did read th...Thank you for responding so quickly! I did read that comment and actually have made a similar frosting without eggs just trial and error on my own. I just was wondering if the eggs helped it stay firm or made it fluffier... If they improve the taste or consistency I was going to try including them. Anonymoushttps://www.blogger.com/profile/06924938905917545560noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-47544626390042404892016-06-24T05:59:54.436-06:002016-06-24T05:59:54.436-06:00Hello Jessica,
One of the other commenters wrote t...Hello Jessica,<br />One of the other commenters wrote the following:<br /><br />"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...."<br /><br />Since that time, I have also omitted the eggs and not melted the honey, and it has turned out fine! <br /><br />The only potential issue with keeping them outside for a birthday party is that this frosting is very soft and melts if it gets too warm...Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-33999856012383598852016-06-24T05:24:17.772-06:002016-06-24T05:24:17.772-06:00I was wondering what the purpose of the eggs were ...I was wondering what the purpose of the eggs were in the frosting and if the eggs get cooked when you add the boiling honey to the mixture? I am on the GAPS diet and have read all about the safety of raw eggs but still feel a bit nervous about it and am wanting to serve these for a young child's birthday party. Also what storage is recommended for the cupcakes and frosting? Is it alright to keep them outside for an afternoon picnic party? Thanks so much I feel like GAPS is so easy with so many people like you sharing wonderful recipes. I feel like I am eating better tasting food than what I was when I was on the "traditional American diet." Just cooking for nongap eating people always makes me nervous.Anonymoushttps://www.blogger.com/profile/06924938905917545560noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-12592676085528061482015-10-02T15:48:48.301-06:002015-10-02T15:48:48.301-06:00Hi Lisa,
I've never tried making this into a l...Hi Lisa,<br />I've never tried making this into a layer cake or 13X9. But I did find this conversion that says a 2-layer cake batter will also make one 13X9. So you might try comparing the amounts in this recipe to my 2-layer cake recipe here to see whether doubling it sounds about right:<br />http://nourishedandnurtured.blogspot.com/2012/03/strawberry-chocolate-layer-cake-gaps.html<br />I'm guessing it would probably be fine to double it, but of course you will need to adjust the baking time, and it is possible there might be a little too much batter that way. Good luck, and let me know how it turns out!Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-81019543131570332862015-10-02T09:50:10.637-06:002015-10-02T09:50:10.637-06:00Thanks, Sarah. I'm thinking I should double t...Thanks, Sarah. I'm thinking I should double the recipe for the 13 X 9 pan. Any experience with that? thoughts? Thank you.Lisanoreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-12937877471667707872015-10-02T08:21:14.370-06:002015-10-02T08:21:14.370-06:00Lisa, it should work fine to make the cake in adva...Lisa, it should work fine to make the cake in advance. I'd wait to make the frosting and frost the cake until the day it will be served.Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-89204543965574891222015-10-02T08:16:58.883-06:002015-10-02T08:16:58.883-06:00Can I make these in advance? I'm thinking of ...Can I make these in advance? I'm thinking of making a 13X9 inch cake with this recipe and keeping it in the refrigerator until Sunday. Any tips or ideas for this? Thank you!Lisanoreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-45487918199271261482015-05-19T15:26:23.306-06:002015-05-19T15:26:23.306-06:00Sorry, this recipe won't translate easily to s...Sorry, this recipe won't translate easily to substituting almond flour, as coconut flour is so very different (and requires many more eggs) than almond flour. I bet there is an almond flour recipe for cupcakes on Elana's Pantry, so you may want to try there.Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-33187374067916677702015-05-19T15:21:21.731-06:002015-05-19T15:21:21.731-06:00Could I substitute almond flour for the coconut fl...Could I substitute almond flour for the coconut flour?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-68993170699255450212014-08-19T19:07:46.245-06:002014-08-19T19:07:46.245-06:00This frosting is fairly soft at room temperature, ...This frosting is fairly soft at room temperature, so I don't think it would work particularly well on a layered, large cake.Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-79071234650049149792014-08-19T18:52:01.231-06:002014-08-19T18:52:01.231-06:00Does this icing stand up good to room temperature...Does this icing stand up good to room temperature? I'm getting married and am desperately hunting for a scd paleo icingAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-9425462684110975652014-08-06T21:41:44.019-06:002014-08-06T21:41:44.019-06:00Thank youThank youLanaehttps://www.blogger.com/profile/03586933714036678948noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-36505075896865840672014-08-06T15:53:28.301-06:002014-08-06T15:53:28.301-06:00You could leave it out altogether, or replace it w...You could leave it out altogether, or replace it with another flavor you would like such as orange extract or maple extract.Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-84744631030289409302014-08-06T14:52:15.215-06:002014-08-06T14:52:15.215-06:00should I replace it with more vanilla, or just cut...should I replace it with more vanilla, or just cut it out altogether?Lanaehttps://www.blogger.com/profile/03586933714036678948noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-70764095836597604792014-08-06T06:59:15.990-06:002014-08-06T06:59:15.990-06:00Yes, you could leave out the almond extract!Yes, you could leave out the almond extract!Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-87016433028392909972014-08-05T21:19:06.548-06:002014-08-05T21:19:06.548-06:00Do you think these would turn out well if I omitte...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.Lanaehttps://www.blogger.com/profile/03586933714036678948noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-52019136166577323102014-04-08T17:24:25.949-06:002014-04-08T17:24:25.949-06:00I don't think strawberry puree would be a good...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.Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-24555928005074576322014-04-08T17:15:45.206-06:002014-04-08T17:15:45.206-06:00I used this frosting recipe for my baby's firs...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.Nicolenoreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-85060571260588425952014-02-11T03:38:50.175-07:002014-02-11T03:38:50.175-07:00Great frosting the egg makes it not so horribly sw...Great frosting the egg makes it not so horribly sweet I love it the whole egg is what makes it so good good thinkingAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-78595337433094015882013-11-18T15:50:34.399-07:002013-11-18T15:50:34.399-07:00This post has tips for trying to save a broken but...This post has tips for trying to save a broken buttercream frosting:<br />http://www.thekitchn.com/recipe-rescue-how-to-save-a-br-69323Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-65388049816273003422013-11-18T15:33:58.009-07:002013-11-18T15:33:58.009-07:00I tried the frosting and it separated. :( I think ...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?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-53128696370566150472013-06-26T16:09:00.692-06:002013-06-26T16:09:00.692-06:00Yes, make sure to grease the pan just in case. En...Yes, make sure to grease the pan just in case. Enjoy!Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-11777465529789368192013-06-26T11:16:36.701-06:002013-06-26T11:16:36.701-06:00I plan on putting these into a flower mold cupcake...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".Sapnahttps://www.blogger.com/profile/06567200343040928584noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-35768368669360475752013-05-06T07:54:59.863-06:002013-05-06T07:54:59.863-06:00I've never tried freezing them, but I bet it w...I've never tried freezing them, but I bet it would work just fine!Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.com