Saturday, April 9, 2016

Sweet Tooth Saturday!!~~~ Vanilla Cupcakes!!!!!!

ALRIGHT~ I love cake like the next fat kid loves cake!! <3 <3 <3 Whenever I could make a healthier version of something, I'm ALL ABOUT IT!!! If you've been on a healthier journey for awhile, then you know that it's all about moderation, and it's all about finding what works for YOU... RIGHT?!  WELL.... EVERYONE still needs cake in their diet.... whether they're healthy or not.. If you don't believe this is true.. THEN you're a hater, and I don't think you belong reading this blog... ;) ;) :)

ALSO~ I find it true that EVERYONE NEEDS CHOCOLATE!! Which is why I've added CHOCOLATE CHIPS!!! Or the option to skip the chocolate chips, and go with what Autumn's original recipe called for: CHOCOLATE FROSTING!? WHAT?! YES... STILL HEALTHY!! Still within reasonable calories, fat, sugar, etc....

Don't believe me?  Let me show you!!

21 day fix, 21 day fix approved cake, 21 day fix approved cupcakes, clean eating, gluten free, healthy cake, healthy cupcakes, paleo, vegan,


Vanilla Cupcakes 
Serves: 12
Prep Time: 15 minutes
Cook Time: 20-25 minutes

Ingredients: 

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 2 tsp. baking powder
  • 1/4 tsp. sea salt
  • 1/2 cup unsalted, grass fed butter
  • 3/4 cup honey
  • 4 large eggs
  • 1/4 cup unsweetened almond milk
  • 1 tsp. pure vanilla extract
  • 1/4 cup chocolate chips* (optional- I use Enjoy Life for a soy free option!!))
  • 12 cupcake liners
  • nonstick cooking spray
Directions: 
  1. Preheat oven to 350* F.
  2. Line muffin pan with liners, and coat lightly with cooking spray, set aside
  3. Combine almond flour, coconut flour, baking powder, and salt in a medium bowl; stir well.  Set aside.
  4. Cream together the 1/2 cup butter, and 3/4 cup honey in a medium mixing bowl; beat on medium speed for 1 minute.
  5. Add eggs, one at a time; beat until blended.
  6. Add 1/4 cup almond milk and extract; beat until blended.
  7. Add almond flour mixture to butter mixture; beat until creamy.
  8. Add in chocolate chips if using.
  9. Divide batter evenly among 12 cupcake liners.
  10. Bake 20-25 minutes, or until a toothpick is inserted, and comes out clean.
  11. Allow to cool 5 minutes in pan, then an additional 20 minutes on baking rack.

Container Count: 1 cupcake: 1 yellow, 1 blue, 1 tsp, 1/2 orange




Remember I said you could make this into a cake TOO?!?! WELL here you go: 


Vanilla Cake:
Serves: 12, 1 slice each
Prep Time: 15 minutes
Cook Time: 25-30 minutes

Ingredients: 

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 2 tsp. baking powder
  • 1/4 tsp. sea salt
  • 1/2 cup unsalted, grass fed butter
  • 3/4 cup honey
  • 4 large eggs
  • 1/4 cup unsweetened almond milk
  • 1 tsp. pure vanilla extract
  • nonstick cooking spray
Directions: 



  1. Preheat oven to 350* F.
  2. Lightly coat a 9-inch round baking pan, set aside.
  3. Combine almond flour, coconut flour, baking powder, and salt in a medium bowl; stir well.  Set aside.
  4. Cream together the 1/2 cup butter, and 3/4 cup honey in a medium mixing bowl; beat on medium speed for 1 minute.
  5. Add eggs, one at a time; beat until blended.
  6. Add 1/4 cup almond milk and extract; beat until blended.
  7. Add almond flour mixture to butter mixture; beat until creamy.
  8. Pour batter into prepared pan.
  9. Bake 25-30 minutes, or until a toothpick is inserted, and comes out clean.
  10. Allow to cool 5 minutes in pan, then an additional 20 minutes on baking rack.
Container Count: 1 cupcake: 2 yellow, 1 blue, 1 tsp

THEN... REMEMBER the CHOCOLATE ICING?!?!? WELL... If you want... you could have the vanilla cake plain, because 1. It's AMAZING like that.. and/or 2. I'm SURE it would go GREAT with some fruit.... BUT here's that chocolate icing I spoke so highly of!!!! I'll even share a CHOCOLATE PENUT BUTTER ICING!!

Chocolate Icing
Ingredients:
  • 1/4 cup unsalted, grass fed butter
  • 1/4 cup raw honey
  • 3 Tbsp unsweetened honey
  • 1/4 tsp vanilla
  • 2/3 cup organic unsweetened cocoa powder, sifted
Directions:
  1. Whip butter in a medium bowl on medium speed for 1-2 minutes, or until creamy.
  2. Add 3 Tbsp. almond milk and vanilla to butter; beat until blended.
  3. Add cocoa powder; beat until blended.
  4. Slowly add the honey while beating on medium speed.  Set aside.
  5. Once cooled, evenly spread frosting on your treat!!
Chocolate Peanut Butter Icing
Ingredients:
  • 1/4 cup unsalted, grass fed butter
  • 1/4 cup raw honey
  • 2 Tbsp. natural peanut butter
  • 4-5 Tbsp.
  • 4 Tbsp unsweetened honey
  • 1/4 tsp vanilla
  • 2/3 cup organic unsweetened cocoa powder, sifted
Directions:
  1. Whip butter in a medium bowl on medium speed for 1-2 minutes, or until creamy.
  2. Blend in peanut butter until blended well.
  3. Add 4 Tbsp. almond milk and vanilla to butter; beat until blended.
  4. Add cocoa powder; beat until blended.
  5. Slowly add the honey while beating on medium speed.  Set aside.
  6. Once cooled, evenly spread frosting on your treat!!
**Add 1/2 tsp to count if making this one!**

Nutritional Information (per serving, based on cupcakes/cake WITH icing):
Calories: 308 - Total Fat: 19g - Saturated Fat 9g - Cholesterol (butter type pending): 92mg - Carbohydrates: 30g - Fiber: 4g - Sugars 22g - Protein 6g

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