Sugar-Free Cupcakes
Sugar-Free Cupcakes
This recipe makes sweet, chocolaty cupcakes for the candida diet. Made with rich organic cocoa and a light coconut cream icing, these desserts are decadent, grain and gluten-free, and sweetened only with stevia, so pick one up and check your guilt at the door. Click here to see the story on the candida diet
Servings
10
servings
Ingredients
- 1/4 cup salted butter, softened
- two 15-ounce cans unsweetened coconut milk*
- 1/2 teaspoon liquid stevia
- 1 teaspoon vanilla extract
- 1/4 cup coconut flour
- 2 cup almond flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 4 eggs
- 1 1/4 cup unsweetened coconut milk
- 2 teaspoon liquid stevia
- 1 teaspoon vanilla extract
- 1 teaspoon powdered instant espresso
- 1/4 teaspoon apple cider vinegar
- 1/3 salted butter, melted
Directions
- In a medium-sized bowl, mash the softened butter using a wooden spoon to a creamy consistency.
- Scoop the coconut milk solids out of the cans and cream them into the butter. Reserve the liquid in the cans and set aside.
- Then, add the liquid stevia and vanilla extract. Stir to incorporate the flavoring and sweetener. Cover the bowl with plastic wrap and place in the refrigerator to chill.
- Preheat the oven to 350 degrees.
- Line a cupcake pan with parchment baking cups and set aside.
- In a large bowl, combine the coconut and almond flours with the cocoa powder, salt, and baking soda. Stir until thoroughly combined.
- In a medium-sized bowl, whisk the eggs. Add the coconut milk, stevia, vanilla, espresso, and vinegar. Whisking constantly, slowly add the melted butter.
- Add the wet ingredients to the dry ingredients and stir vigorously until they incorporate into a sticky batter. Spoon into the cupcake cups, filling each about 2/3 full. Place the cupcakes in the oven and bake for 16 minutes, rotating halfway through.
- Remove the finished cupcakes from the oven and let cool to room temperature before frosting.