Cupcake Bonanza!!!


We had a great time at Eagle Crest this past weekend. We layed in the sun, swam in the pool, drank (teehee) and relaxed. It was glorious!! We also did a little bit of shopping at American Eagle where Tim picked up this cool new shirt:

Word.

It was sad to leave and go back to work, but at least it’s been busy at work:0)

After I got home from work today, I was inspired to bake something magical (ok, when am I not?!?)

So, I found a recipe for these little babies!

Strawberry Muffins

They are DELICIOUS!!! I ate 1.25 before stopping and thinking…you know what would go great with this? Peanut Butter Chocolate Muffins!! So, thanks to Elana’s Pantry, I made these little beauties, with a few minor alterations of my own!

(This recipe is based on Elana Amsterdam’s book, Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond Flour and Coconut Flour. If you don’t own a copy of this book, I suggest you get one because it is filled with amazingly delicious recipes that will blow your mind and taste buds away!)

Cupcake Ingredients

  • 1/2 cup of almond flour
  • 1/4 cup of coconut flour
  • 1/4 cup of unsweetened cacao powder (I used cocoa powder)
  • 1/4 tsp of salt
  • 1/2 tsp of baking soda
  • 4 eggs (I usedd 3 eggs, 1 egg white)
  • 2 tbsp of melted butter (Earth Balance)
  • 1/2 cup of agave nectar ( I did 1/2 cup water plus 8 Truvia packets)

Filling

  • 1/2 cup of natural, no sugar added peanut butter (I opted for almond butter)
  • 1/4 cup of agave nectar (Did 1/4 cup coconut milk + 1 packet Truvia)
  • 1 tsp of vanilla
  • 1/2 tsp of salt

Directions

  1. Preheat oven at 350˚F. Line muffin pan with paper liners.
  2. In a large bowl, combine almond flour, coconut flour, cacao powder, salt, and baking soda.

3. In a medium bowl, whisk together the eggs, oil/butter, and agave.

4. Blend wet ingredients with the dry ingredients using a mixer until thoroughly combined. Set aside.

5. In another bowl, mix peanut butter, agave, vanilla, and salt with a fork until smooth.

6. Place a tablespoon of peanut butter filling into the center of each muffin cup then pour 1/4 cup of batter over it.

7.Bake for 20-24 minutes or until toothpick comes out clean.

8. Cool cupcakes for at least an hour

9. Frost with Chocolate Ganache Frosting. (I made a cream cheese frosting from 6 oz cream cheese and 1 cup powdered sugar)

With my modifications, these are not very sweet a touch on the dry side. I would definitely sub agave or some other sweetener for the next batch! Still amazingly good though! Taking some to work to try them out on the co-workers!

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3 thoughts on “Cupcake Bonanza!!!

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