OK, so it’s been awhile since I posted. I’m sorry. Please forgive me. *cries*
I began a new job about a month ago and am still getting used to my new schedule. I don’t work from home anymore, so it’s an interesting adjustment. You see, I worked at home for almost six years. I’m liking it, though, so we’ll see where it takes me. Now onto the cupcakes!
To my family, birthday cupcakes were always the kind you made from a box with the little jar of frosting. They are oddly nostalgic to me, so I thought I’d give them a try. My favorite birthday combo was chocolate– or devils food– cake with white vanilla frosting, so I decided to use that combination here. As you can tell, these guys came out great. I just slapped the frosting on with a butter knife– the same way you usually do with jarred frosting. These aren’t supposed to be piped on. These here are eatin’ cupcakes, not lookin’ cupcakes. (If you did want to pipe on the icing, you might want to double the recipe for the frosting.) These are get down and delicious with yourself cupcakes!
The best part about my grain free cake knowledge is that I’m finally consistently getting cake recipes– specifically cupcake/muffin recipes– that rise and dome up at the top just like “real” cake. The trick is making sure you’ve got the right ratio of liquid to dry ingredients, and not adding too much fat. Remember– almonds have lots of healthy fats in them already, so you don’t need to add tons of fat like you do in wheat based recipes. The resulting cake is still moist and delicious, but doesn’t fall flat or wind up greasy like some low carb/grain free cake recipes. Promise! Alas, I give you birthday cake cupcakes– low carb!
** The sprinkles pictured are not sugar free. I was out of India Tree sprinkles (natural ones), so I just threw these on quickly. I used less than one serving for the whole batch of cupcakes, so it adds less than 1/5th of 1g carb per serving. However, I do recommend all natural India Tree sprinkles (link in recipe directions). *