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Maple Cardamom Mini-Cupcakes with Chocolate Icing {Grain-Free / Dairy-Free}

· Real Food,Recipes

Why didn’t anyone tell me about cardamom? It’s called “the queen of spices” and is now a go-to spice for baking in my kitchen. Ah, the aroma!

Of course, I had to find a way to sneak cardamom into some Paleo cupcakes. The addition of maple syrup, as a natural sweetener, provides another delectable flavor. Top these quick coconut flour cupcakes with my easy-peasy Chocolate Icing and you’ll have a tasty treat for any celebration!

MAPLE CARDAMOM MINI-CUPCAKES WITH CHOCOLATE ICING

6 large eggs from happy pastured hens

1/2 cup coconut flour (I prefer Bob’s Red Mill brand. I measure then sift.)

1/3 cup coconut oil (melted but not hot)

1/3 cup maple syrup 1 teaspoon vanilla extract

1/2 teaspoon ground cardamom 1/2 teaspoon baking soda

1/2 teaspoon apple cider vinegar

Allow the eggs to come to room temperature then preheat oven to 325 degrees Fahrenheit.

Lightly whisk eggs then, using a spatula, combine with sifted coconut flour and remaining ingredients just until smooth. Allow batter to sit for 5 minutes so coconut flour can absorb the liquids. The batter will be thick.

Line mini-muffin tins with liners (my favorite: If You Care Mini Baking Cups) or grease tins well with oil/fat of your choice. Fill tins and bake for 12 to 15 minutes. Make 36 mini-cupcakes

Allow to cool on a wire rack then top with Chocolate Icing. (See recipe below.)

Chocolate Icing recipe

1 cup coconut butter (I prefer Artisana Organic Coconut Butter.)

4 tablespoons maple syrup

4 tablespoons cocoa powder (I prefer Equal Exchange Organic Baking Cocoa.)

1 teaspoon vanilla

The coconut butter should be at room temperature. Combine all ingredients in a small food processor or a Magic Bullet-type mini-blender, etc. Process until smooth, taking care not to process too long such that the oils of the coconut butter become liquefied/runny. This icing should be firm but spreadable.

Note: Coconut butter is a pricey treat at our house. I often choose to halve this recipe and simply apply a slightly thinner layer of icing.

These Paleo cupcakes freeze well. Enjoy!

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