What do you make a man who loves snickerdoodle cookies, but who is also trying to eat a somewhat Paleo diet? Cupcakes, of course. I've got to say - every dessert I've had from one of Danielle Walker's books has been inpressively delicious. Especially considering they have no: all-purpose flour. processed sugar, or dairy. I honestly didn't think dessert could happen without those items. Color me impressed. And these little cupcakes are no exception. While I'm not sure I could go so far as to call them healthy, they're certainly a far cry from the sugar bombs that I normally make. Sugar bombs have their time and place, but these will work for the rest.
Snickerdoodle Cupcakes
From Against All Grain by Danielle Walker
4 eggs, at room temperature
½ cup honey
1 tablespoons coconut milk, at room temperature
3 tablespoons melted raw cacao butter
2 teaspoons pure vanilla extract
½ cup coconut flour, sifted
1½ teaspoons cinnamon, plus more for dusting
½ teaspoon baking soda
¼ teaspoon sea salt
Italian Meringue Frosting
Preheat the oven to 350°F. Line 8 cups of a 12-cup muffin pan with baking cups.
Place the wet ingredients in the bowl of a stand mixer and beat on medium until frothy and fully incorporated. Add the dry ingredients, beating until combined. Spoon the batter into the prepared cups of the muffin pan, filling each cup 2/3 full.
Bake for 18 minutes. Cool completely on a wire rack before frosting. Pipe or spread frosting on cupcakes, then dust with cinnamon.
Makes 8 cupcakes
Italian Meringue Frosting
2 egg whites
⅓ cup honey
¼ teaspoon lemon juice
Small pinch sea salt
Place the honey in a saucepan over medium-high heat and bring to a boil.
Meanwhile, place the egg whites in the bowl of a stand mixer and beat on high until soft peaks form. Add the lemon juice and salt and beat to combine. With the mixer on medium, pour the boiling honey into the bowl in a slow, steady stream. Continue beating for 6 to 8 minutes, or until stiff peaks form and the meringue is cool to the touch and has doubled in volume.
Makes 3 cups
