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I’ve always loved to bake….but over the years I haven’t baked as much simply because I haven’t had the time….until I became a new mom in quarantine. Right before Luca was born, during my “nesting” phase, where most people would start cleaning and organizing, I was busy making a mess in the kitchen baking. Now that we’ve been housebound for the past month, I’ve been back in the kitchen whipping up delicious feel-good recipes that I’m excited to share with you.
Gluten-Free Vanilla Cupcakes
This is one of my favourite recipes to make and a go-to cupcake recipe. I could honestly eat the entire batch of cupcakes. They're always a hit at every party and I've never heard one complaint. Nobody ever notices that they are gluten-free and sugar free! I use monk fruit or coconut sugar in my batter to get that sweetness that a cupcake has. They're moist and fluffy and just oh so good!
- 1 1/2 cups of gluten-free oat flour
- 1 tsp of baking powder
- 1/2 tsp baking soda
- 1/4 tsp of Himalayan pink salt
- 1/4 cup monk fruit
- 1/4 cup coconut sugar
- 1/2 cup coconut oil melted
- 2 eggs
- 2 tsp vanilla
- 3/4 cup cashew milk or non-dairy version
- Preheat oven to 350 degrees F. Place your liners in a cupcake pan.
- In a large bowl, mix together eggs, milk, vanilla, and liquid coconut oil. I usually place the desired coconut oil in the microwave until it’s a liquid. Make sure that it cools down before you place it in the batter.
- In a separate bowl, mix together all dry ingredients, flour, baking powder, baking soda, salt, coconut sugar and monk fruit. I prefer to add a blend of coconut sugar and monk fruit but feel free to use one instead of the blend. If using coconut sugar, add 3/4 cup of coconut sugar, if using monk fruit, only use 1/2 cup of monk fruit, as it is sweeter than regular sugars. Add the dry ingredients to the wet ingredients and mix together. If the coconut oil becomes slightly hardened not to worry it will melt when baked.
- Fill the cupcake liners 3/4 full almost to the top and bake about 18-20 minutes.
- Remove from the oven and let cool.
Chocolate Coconut Frosting
This is one of my favourite frostings for cupcakes, it also acts as a nice mousse if you're looking for a little guilt-free chocolate! It’s super simple to make, it’s delicious and fluffy.
- 1 can coconut milk solidified
- 1 tbsp maple syrup
- 1 tbsp cocoa
- 1 tsp of powder vanilla
- Make sure the coconut milk is solidified. If you shake the can and it doesn't seem separated, store in the fridge upside down overnight to solidify.
- Scoop out the coconut cream from the can and place in a bowl. You can save the coconut water for smoothies. Add the syrup, cocoa and vanilla to the coconut cream and whip together.
- Cool in refrigerator for 1 hour before frosting the cupcakes, and make sure cupcakes are completely cooled before frosting. Cupcakes are best if frosted right before they are eaten since the coconut cream is nice and cold.
Enjoy and happy baking!
For more recipes see the full post on St. Laurent's blog.