Culinary adventures of my own--and my family--that are worth sharing, and adapting for yours!
Sunday, February 16, 2014
Chocolate Almond Coconut Cupcakes
I made a healthy variation of chocolate cupcakes that hold a hint of coconut and have an almond base. These came really successful, although next time I try them I will try with smart-balance to replace the butter and gluten free flour to see if can be made completely dairy & gluten free--and even healthier!
Ingredients
3/4 cup almonds
1 cup flour
1 cup unsweetened coconut
1 ounce melted dark chocolate
1 stick softened butter
6 ounces almond milk
2 eggs
2 tsp vanilla
1/4 cup unsweetened cocoa powder
1/2 tbsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup sugar
Grind your almonds, then continue to process the coconut. Mix these in a bowl with cocoa, flour, baking powder, baking soda and salt.
Beat eggs with sugar. Crack in 2 eggs and vanilla. Beat till smooth. Then blend in melted chocolate with spatula, along with almond milk. Fold in 1/2 flour mixture. Then fold in the remaining 1/2.
Fill to top of cupcake paper liner. Bake for approx 15 minutes (depending on your oven).
Garnish with frosting or a dust of powdered sugar--or enjoy plain like mine.
The consistency is a bit mealy--not like smooth cupcake cake--but if you're trying to be healthier--its a nice treat for your body! I also imagine if you process the almonds to more like almond flour (or use almond flour--less mealy texture). I used what I had in the house--and was happy with the outcome.
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