This is not a new recipe but it is a great one! These cupcakes are my FAVORITE and I actually prefer the dairy-free version using coconut milk and coconut oil. The slight coconut taste makes these a big hit! When selling foods at the Farmer’s Market, everyone LOVED these tiny treats!
To check sweetness of batter before baking, check out this tip from Satisfying Eats Cookbook:
“The sweetness of Stevia tends to cook out so place 1 tbsp of prepared batter (cake, muffin, etc.) in a cupcake liner and microwave for 15-20 seconds. Carefully remove and taste. This will be the sweetness of the final product. Add more, if necessary, but use the serving spoon in the KAL® Pure Stevia to add to your recipe. “
NOTE: If using canned coconut milk, I recommend THIS brand.
Modified version of
“The Best Grain & Sugar Free Birthday Cake”
and “Coconut Cake”
Makes 12-13 cupcakes or 2-8” inch cakes
1 cup almond flour (I use Honeyville)
1/2 cup plus 2 tbsp coconut flour
1 tbsp baking powder
1/2 tsp Kal Stevia (to taste) (or sweetener of choice)
6 large Eggs (divided)
1/2 cup heavy whipping cream
1/2 cup sour cream
1/4 cup unsweetened almond milk
1 tbsp vanilla
6 tbsp unsalted butter, melted (4 tbsp of virgin coconut oil melted for dairy-free)
**Dairy Free Version: Use 1/2 cup unsweetened almond milk and 3/4 cup coconut milk for the dairy or 1-1/4 cup coconut milk.
Directions:
Preheat oven to 350° F. Mix dry ingredients in medium bowl. In separate bowl, beat egg whites until SOFT peaks form. In another bowl, blend remaining wet ingredients (along with egg yolks). Blend for 2-3 minutes on high-speed. Mix dry ingredients with wet then carefully fold egg whites in to batter. (NO NOT OVER MIX).
At this time do “Microwave Test” to check for sweetness of cake. Taste and adjust sweetness if necessary. Scoop into cupcake liners or a parchment lined cake pan. Bake for 15-18 minutes for cupcakes and 20-25 minutes for 8” cake layer or until slightly browned on top. Remove from oven and allow to cool on rack.
Frost with Frosting of choice:
Cream Cheese Frosting (I would double the recipe to frost the cupcakes)
Chocolate Ganache Frosting (for Dairy-Free) Instead of refrigerating ganache for 30 minutes, only refrigerate 5-10 minutes to thicken enough to frost cupcakes.
Decorate with fruit of choice.
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