Wednesday, October 2, 2013

Seductively Sinless Chocolate Cupcakes + "Sunbutter" Icing

Jon received some great news yesterday, and as I shared on our Facebook Page, to celebrate, I made him one of his favorite meals and for dessert -Chocolate Cupcakes with a "Sunbutter" Icing. What? Me? Cupcakes? Well, these aren't your ordinary grocery bakery cupcakes. There are 100% organic, high-quality fair-trade chocolate, grain-free cupcakes. Topped with a "sunbutter" icing (I don't actually like Sunbutter brand, and prefer Once Again's Sunflower Seed Butter), these things looked and tasted sinful but left us with nearly zero guilt. 

Just because these are "sinless" though does not mean I recommend eating them everyday (although I'm sure Jon will do so until the batch is gone haha). However, if we are going to indulge, I try to make sure we do so without inflicting too much damage or shock on our bodies. I prefer to develop options that spike my blood sugar as little as possible and that leave me feeling satisfied, not insatiable, like white flour and white sugar will do. These are made with 85% Cacao Dark Chocolate, Coconut Palm Sugar, Grass-Fed Pastured Eggs and Butter, Extra-Virgin Coconut Oil, Coconut Flour, Sunflower Seed Butter, and a few other high quality ingredients, again, 100% Organic. I must say, they are probably nowhere near as sweet as your local bakeshop but they are divine, especially for someone who does not consume sugary or sweet foods very often.

  • Ingredients 

    • 6 Grass-Fed Pastured Organic Eggs (Local, if possible)
    • 1 1/2 Bars of Organic 85% Cacao Dark Chocolate (I like Theo brand)
    • 1/3 Cup Grass-Fed Pastured Butter (can sub. Coconut Oil)
    • 1/4 Cup Organic Raw Cacao Powder
    • 1/8 Cup Organic Coconut Flour
    • 1/2 tsp Ground Cinnamon
    • 1 tsp Organica Vanilla Extract
    • 1/2 tsp Baking Soda
    • Pinch of High Quality Salt (I like Real Salt brand)
    • ICING
    • 1/4 Cup Butter, softened or Coconut Oil
    • 1/2 Cup Sunflower Seed Butter
    • 2 Tbsp Full-Fat Coconut Milk
    • 1/4 Cup Coconut Palm Sugar
    • 2 Tbsp Raw Honey
  • Instructions 

    2. Combine Butter and Chocolate in Saucepan over Very Low Heat, Allow to Melt Completely
    3. Pre-heat Oven to 350*
    4. Combine Eggs and Vanilla in Mixing Bowl, Beat with mixer or whisk
    5. Allow the Chocolate-Butter Sauce to Cool, Then Slowly Add to Eggs, Whisking Until Evenly Disrtibuted
    6. Slowly Add in the Coconut Flour, Cacao Powder, Cinnamon, Baking Soda and Pinch of Salt
    7. Mix Batter Until Thick and Even
    8. Line Cupcake Tin with Liners of Your Choice (I Like Le Creuset reusable Silicon liners)
    9. Pour Batter Evenly into each Cup
    10. Bake for 18 minutes
    11. Remove from oven and allow to cool before icing
    12. ICING
    13. Combine Butter, Honey and "Sunbutter" in mixing bowl, beat with electric mixer or whisk.
    14. Add Coconut Palm Sugar, Continue beating until thickens
    15. Slowly Add Coconut Milk Until Desired Texture it Met
    16. Place in Refrigerator
    17. When Ready to Serve, Spoon into Bag and Pipe onto Tops of Cooled Cupcakes & Sprinkle with Coconut Palm Sugar

I hope you enjoy this treat as much as we did!

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