Tuesday, March 13, 2012

Coconut Cupcakes with Schokoladenglasur (chocolate frosting)

So my birthday is in TWO weeks! Last year of my twenties. Eh, it's just another day. I think that if we still received gifts like a new wardrobe or a bitchin' pinata full of money and Xanax, we'd look forward to our birthdays as we got older. But once the gifts started becoming practical, like my sister's pet hair vacuum cleaner she got for her 27th birthday, we stopped counting down the days and sending out invitations. But, one thing I always looked forward to every year regardless of my age was my Gramma Rita's German Chocolate cake. I wonder why I only ate it once a year? I think it's like a pumpkin pie, it tastes good no matter when you eat it but it'll never be better than on Thanksgiving day. So be it. 


In honor of my Gramma, here's my take on her birthday treat to me. 


Preheat oven to 350
German Chocolate Cupcakes


Coconut Cupcakes:
1/2c. coconut flour
1/2tsp. baking soda
Pinch of sea salt
4 eggs
1/4c. agave nectar
4Tbs. So Delicious coconut milk, vanilla
1tsp. vanilla extract

2Tbs. coconut sugar
3Tbs. coconut flakes, unsweetened


In small bowl, sift together flour, baking soda, sea salt. Set aside.


In large mixing bowl, beat eggs, agave nectar, coconut milk, vanilla extract and sugar on medium speed until frothy. Add dry ingredients and coconut flakes. Beat on low-med speed until well mixed. Careful not to over-mix. Scoop into paper-lined cupcake pan, filling each about 2/3 full. 


Bake 17-20 minutes, or until slightly golden. Insert a toothpick into center of cupcake, if it comes out clean, they're done! Place on cooling rack, cooling completely before frosting them.
Yields 8 cupcakes.


Chocolate Frosting, Vegan
1c. chopped dark chocolate
1/2c. grapeseed oil
2Tbs. agave nectar
1Tbs. vanilla extract
Pinch sea salt


Over low-med heat, melt together grapeseed oil and chocolate, stirring frequently until smooth. Add agave nectar, vanilla, and sea salt until well mixed. Remove from heat. Refrigerate for about 15-20min. until completely cooled. 


Whip on med-high until fluffy. If mixture gets hardened, place in microwave for 5 seconds, beat again.


Spread on cooled cupcakes and enjoy :)





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