On the first day of Christmas, London gave to me – frosty mornings and a cup of chai tea. But what’s missing from this perfect equation? Aside from a totally comfy knitted jumper, a ritual screening of love actually and some twinkly lights, I would say that some festive baking is well overdue. On that note, many apologies for the lack of posting this month! Decembers posts are looking to be featured quite often, and all of them have a christmassy theme – get excited peeps!
Christmas and baking go hand in hand, and before you read anymore of this post – I would hiiiiiiiighly recommend turning on the christmas tunes, Frank Sinatra’s classics if you’re keen to join in on my favourite this year. Maybe even light some cinnamon smelling candles, and chuck on your warmest pair of wooly socks. Feeling festive? Sweet.
Turning those sweet treats into slightly healthier versions can be a tricky thing for those of us in a rush, so I’ve taken the stress out of your baking days and transformed a Vanilla cupcake with dairy free frosting into a quick, easy and impressive treat to bring to all your bake sales and christmas parties – lets hear some christmas cheer please! HO HO HO TO THE KITCHEN WE ALL GO!
Paleo Vanilla Cupcakes
¼ cup coconut flour
⅛ teaspoon celtic sea salt
⅛ teaspoon baking soda
3 large eggs
¼ cup soft brown sugar
2 tablespoons honey
2 tablespoons vanilla extract
What to do:
In a food processor, combine coconut flour, salt and baking soda
Pulse in eggs, sugar, honey and vanilla
Line a cupcake pan with 6 paper liners and scoop ¼ cup into each
Bake at 350° for 20-24 minutes
Cool for 1 hour
Easy? Here we go, now lets ice those babies.
½ cup coconut oil, softened (room temperature)
½ cup dairy-free butter substitute, softened
2 teaspoons pure vanilla extract
4 cups sifted confectioners’ sugar
2-4 Tablespoons dairy-free milk of choice (I use unsweetened coconut milk.)
In your stand mixer (or with a hand mixer), whip coconut oil and butter substitute together until smooth and creamy.
Add vanilla extract and confectioners’ sugar, one cup at a time, mixing in between each addition.
Add milk, a little at a time, using less for thicker frosting and more for a thinner frosting. Whip after each addition until desired consistency is achieved.
Store in airtight container in the fridge up to 1 week, or freeze for up to 1 month. Thaw at room temperature to use (do not microwave frosting).
Once you have these cuties iced, its time to decorate. Personally, as I had to make these for a school bake sale they had to have that little bit of christmassy spirit and cute factor to appeal to everyone – whats cuter than reindeers? Grab some Maltesers/Jaffas (thanks for the care package from OZ mum), some pretzels and raisins/choc chips if you have them and you’re set to make santas 12 little helpers. Alternatively, just sprinkles these cupcakes with some edible glitter and you’ll have a winter wonderland fit for a King!
Recipes altered/ originally found from:
Don’t forget my sweet lovers, all I want for Christmas is you!
Much love as always,
Wildhoney and Bear