So this is round 2, I realize that. But after experimenting with the recipe a little and making some changes that I find to be extremely noteworthy, I give you....VANILLA CUPCAKES PART 2!!! Yes, still totally AIP and SCD, BUT lighter, fluffier, and more crave-worthy. The differences are small, but they make a HUGE difference.
Okay, let's get started. *Yields around 12 medium/large cupcakes
-1 Cup Coconut Flour
-1 Cup Honey
-2/3 Cup Palm Shortening
-4 TBSP Coconut Water
-2 tsp Baking Soda
-1 Teaspoon Apple Cider Vinegar
-1/2 tsp Salt
-6 TBSP Gelatin (high-quality like this)
-4 TBSP Lemon Juice
-2 TBSP Tepid Water
-6 TBSP Boiling Water
Flax Eggs (for vegan)
-2 TBSP Flaxmill
-6 TBSP Water
*place in freezer for 10 minutes till jelly texture is achieved*
-1/2 Cup Coconut Manna OR this one with vanilla already added-2 TBSP Honey-Splash of Vanilla (alcohol free) *optional*
Step #1: Preheat oven to 350 f
Step #2: Combine all ingredients for cupcakes and set aside
Step #3: With hand-mixer ready to go, add in lemon juice, tepid water, and boiling water to separate bowl. Quickly add in gelatin and mix vigorously with electric mixer. *If you chose flax eggs, simply disregard all gelatin instructions, and place flax egg ingredients in the freezer to set, and then add to mixture*
Step #4: Once gelatin egg looks frothy and no clumps remain, add to cupcake mixture and immediately mix with hand-mixer.
Step #5: Add mixture to cupcake tins (3/4 of the way full) and place in oven for 20 minutes.
Step #6: Place on cooling rack upon removal and allow to cool for at least 20 minutes (I think they are better still warm).
Step #7: While cupcakes are cooling, melt coconut manna in glass bowl for 30 seconds at a time, until manna becomes soft, yet not liquid.
Step #8: Add in honey and optional vanilla to manna, and blend with hand-mixer.
Step #9: Frost cupcakes with desired amount of frosting, and enjoy! *Can be frozen and reheated. If placed in fridge, heat for 15 seconds before consuming to reach desired fluffiness.
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