Let Them Eat Cupcakes!

      I can't think of a better recipe to christen my blog.  While I spend a lot of time thinking about my savory eating options, there's just something missing without that occasional decadent dessert.  After living the Primal Lifestyle for a few years now, I've come up with some gluten free and less sweet recipes that really hit the spot.  These chocolate cupcakes are rich, delicious and easy to prepare.  As with many natural and gluten free recipes, they have a very short shelf life.  So, if you don't eat them within a day, freeze them and defrost when you need that delushious treat.

Mad About Chocolate Cupcakes

*Preheat the oven to 350 degrees. Line a cupcake pan with 12 cupcake liners.  You can also use a 6x6 inch baking pan instead (grease with some melted coconut oil).

2 cups finely ground almond meal flour (I like Bob's Red Mill Flour)

1/2 cup unsweetened cocoa powder

1T. instant espresso

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 T cinnamon (I use my own premade mixture of cinnamon, nutmeg, cloves, allspice.  It's a great multipurpose mixture for sweet and savory foods).

2 large eggs

1 cup maple syrup

1 tsp. vanilla or vanilla bean paste (a paste that includes the actual beans)

1/2 cup melted coconut oil

a large handful of bittersweet chocolate chips

      In a separate bowl, whisk all the dry ingredients together well.  Combine all the wet ingredients in the bowl of a stand mixer or another bowl, if mixing with hand mixer or with elbow grease (by hand).  Mix the wet ingredients until well combined.  Add the dry ingredients to the wet ingredients and mix until well incorporated.  Hand fold in the chocolate chips.  Fill the cupcake cups about 3/4 of the way.  Bake for about 30-40 minutes.  You will know they are done when the kitchen smells chocolately.  Let cupcakes cool.  You can eat these cupcakes plain or whip up a quick coconut cream icing (recipe to follow).

A note about gluten free:  If you must adhere to a gluten-free diet because of a severe medical issue, such as Celiac Disease, you must check each ingredient you use to be sure it is certified as gluten-free.

Coconut Whipped Cream (dairy free)

      Whipped coconut cream is an easy answer to the primal icing dilemma, as well as a great sideline for any dessert.  It's wonderful on fresh or poached fruit, as well as dried fruit, sauteed in honey and topped with nuts.  It's easy as 1,2,3.

1.)  Refrigerate a can of coconut milk.  This will cause the thick and creamy part of the milk to gather at the top of the can.  If the milk isn't cold enough the cream won't whip (in this case you can use it as a sort of coconut creme anglaise, plating the cupcake in a pool of the cream).

2.)  Carefully remove the top off the cold coconut milk, without shaking or mixing the milk (also be careful of the sharp edge of the can. I ended up with stitches on my wrist because I wasn't so careful, one time).

3.) Scoop out only the thick and creamy part of the coconut milk.  Whip with a balloon whisk (with a mixer or by hand), as you would to make dairy whipped cream.  I sometimes use the remaining part of the coconut milk for a coconut-tini or "skinny" pina colada.