We celebrated Van’s second birthday a little early to coincide with our family coming in from California for a visit. Rather than do a cake which you would typically find at our parties, this time I opted for cupcakes.
Who doesn’t love a cupcake?!?
I searched the interwebs and found a recipe for Very Vanilla Cupcakes a la Comfy Belly and after a trial taste testing of these verse a chocolate coconut cupcake. The vanilla won unanimously.
Originally I had it in my mind to do a chocolate and a vanilla cupcake but then scratched that inasanity almost as quickly as I conceived of it. We should be making things easier not harder on ourselves right…?…
By the third dozen I had finally worked out the magic of this particular cupcake recipe.
The immediate problem I kept having was that the eggs were too cold right out of the fridge which kept solidifying the coconut oil in the mix. Creating a very heavy, dense, thick and what one might call a batter which does not get that yummy fluffiness of a deliciously baked cupcake.
Wanna know the secret….
Mix the dry ingredients in a bowl and mix the wet in a separate bowl but leave the eggs out. If you use coconut oil like I do you want it to be in a liquid state. I also use maple syrup instead of honey.
I then mix it all together.
Then crack those eggs into the “wet” bowl and whisk them up. Add them into the rest of the bater and whisk until completely combined.
The first thing I noticed was these took longer to cook than the first two dozen by ten extra minutes. Once they were done though they finally had that light springiness you would expect from a cupcake. Hooray! and even better they are paleo.
The frosting however, not so much!
I made a simple “buttercream” frosting from 1/2 cup melted Earth Balance butter, 3 cups powdered sugar and 3 tablespoons full fat coconut milk. I would actually recommend 3/4 to 1 cup of Earth Balance as the frosting wasn’t as creamy as I would have liked it.
Top with Enjoy Life Chocolate Chips and fresh pitted cherries.
And I would call it a hit!