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Moist and Light Chocolate Cupcakes safe

Great recipe for your child's Birthday Party

By TanyaG

2010-01-28 17:53:19

These are so easy and the perfect cake for a party and your child's school. You can served these to all the kids and not even need to tell them that they are gluten free. You really don't taste a difference at all. These are sugar free and sweetened with Agave Nectar which has natural sugar. The icing is NOT sugar free. I also added cocoa to the icing and it was so good. The icing makes a lot. I am sure there is almost enough to also decorate a round cake.

Prep time 20 minutes
Cooking time 20 minutes
Servings 24 plus cupcakes

Ingredients

2 1/2 cups coconut flour

1 cup cocoa powder

1 tsp kosher salt

2 tsp baking soda

12 eggs

1 cup of canola oil

2 cups blue agave nectar

Frosting:

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 pounds confectioners’ sugar, sifted

Icing is from Ina Garten

Instructions

Place the wet ingredients in a small bowl. Mix until blended.

Place the dry ingredients in a large bowl.

Combine the wet with the dry ingredients and mix just until blended.

Pour into muffin pan and Bake at 375 for 20 min. All ovens are different so check after 15 min.

Cool and frost

Icing:
For the icing, mix the butter, cream cheese, sugar, and

vanilla in the bowl of an electric mixer fitted with the

paddle attachment, on low speed, mixing just until smooth.

Spread the frosting generously on top of each cupcake.

Category Dessert
Cuisine North American
Diet Choices gluten-free
Tags birthday cake chocolate

 

  • curioduo
    Jan. 26, 2010

    Let me just say that these were AMAZING cupcakes. They were unbelievably moist and the flavor was wonderful. :)

    Reply to This Post
  • tinaturbin
    Jan. 27, 2010

    sounds amazing! ill have to try this recipe. Please also visit my www.GlutenFreeHelp.info website as I have a great CONTEST there too! I love to be connected to other cooks. Tina

    Reply to This Post
  • valeriefender
    Jan. 28, 2010

    These LOOK AMAZING!!! Tanya...you have out done yourself! :-) Can't wait to try them. :-)

    Reply to This Post
  • TanyaG
    Jan. 29, 2010

    Valerie You are way to nice. Thank you so much. But seriously try these and let me know what you think ok. I want to know.

    Reply to This Post
  • valeriefender
    Jan. 29, 2010

    I will try them later this weekend, if I can find a free moment. :-) Chocolate is always a must, so I'm sure I'll fit it in there somewhere. :-) Yummy!

    Reply to This Post
  • Webkritter
    March 5, 2010

    Is there any substitute for agave nectar? Both high fructose corn syrup and agave nectar contain fructose, which is the unhealthiest sweetener on the market.

    Reply to This Post
  • TanyaG
    March 5, 2010

    Well I have two different flavors of the Agave Nectar and neither of them contain corn syrup or fructose. I am also not sure of another healthy sweetener that could be used. I know there must be more out there though.

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  • Webkritter
    March 6, 2010

    My research confirms that agave is fructose even tho it is not required labeling. I guess I'm wondering how much moistness is contributed by the syrup. Stevia is most recommended, but I've only seen it in powdered form.

    Agave nectar (or agave syrup, as it's sometimes called) is a plant-based sweetener derived from the agave cactus, native to Mexico. As with maple syrup, agave juice is extracted from the plant by tapping into it, pouring it off, then putting it through a filtering and heating process. The slight heat allows excess water to evaporate and activate enzymes that convert the existing carbohydrates into fructose, resulting in a sweet taste.

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  • TanyaG
    March 6, 2010

    I do have Stevia. I just have not cooked or baked with it yet. I also have the powder form. The agave in the muffins that I made really worked well. They are very moist. Sorry I have no helpful information for you. Thank you for sharing your knowledge about the agave. If you do end up making these using whatever you prefer please let me know what you think.

    TanyaG

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  • TanyaG
    March 13, 2010

    Webkritter I can you tell me where you found the information on the agave? Maybe a site or the book it was in. Thank you.

    Reply to This Post
  • MariLisa
    June 16, 2010

    I do want to try these but do you really use 12 eggs?

    thank you,
    MariLisa

    Reply to This Post
  • TanyaG
    June 16, 2010

    Well I am sure that is a typo. I can;t see me using 12 eggs. I would say 2 eggs. I will make this recipe again to make sure. If you make it use two also and let me know how it works for you ok.

    Reply to This Post

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