Primal Vanilla Cupcakes with Chocolate Ganache Icing
Yesterday afternoon I had a sudden urge to bake something, and seeing as I didn't have any recipes that I was wanting to try out I made it up as I went along... always a risky endeavor, but luckily it worked out for me this time!
Primal Vanilla Cupcakes with Chocolate Ganache Icing
(Makes 12)
Ingredients:
Vanilla Cupcakes:
6 Eggs
1/2 Cup Coconut Flour
1/2 Cup Solid Coconut Oil
1/4 Cup Maple Syrup
2 Tbsp Vanilla Extract
1/4 Tsp Baking Powder
1/8 Tsp Salt
Chocolate Ganache Icing:
1 Cup Coconut Oil
3/4 Cup Coconut Milk (Full Fat)
1/2 Cup Maple Syrup
2 Tbsp 100% Cocoa Powder
1/4 Cup Arrowroot Powder
Instructions:
1. Start by making the icing. In a medium saucepan heat the coconut milk, maple syrup, cocoa powder, coconut oil and a pinch of salt. Simmer for 10 minutes.
2. In a bowl with the arrowroot powder in, add a couple of drops of water at a time and mix well until a paste has formed.
3. Vigorously mix the arrowroot paste into the simmering sauce and bring to the boil. As soon as it reaches boiling, take it off the heat and let cool for 10-15 minutes.
4. Refrigerate until icing solidifies (could as long as 2 hours) and while that is setting, crack on with the cupcakes.
5. Preheat the oven to 350ªF.
6. In a food processor combine all of the cupcake ingredients and pulse until well mixed.
7. Evenly divide and poor the mixture into 12 cupcake liners in a cupcake pan.
8. Bake for 20-25 minutes then take out of the oven and set aside until completely cooled.
9. Once the icing has hardened, take out of the refrigerator and blend with a hand blender. At this point you can choose how you are going to ice the cupcakes, either through piping or spreading onto the cupcakes. I spread the ganache on and topped with dark chocolate flakes.
