Shortcake Cupcakes

This recipe is grain-free and is from our Winter Cherry Shortcake Parfait post. The parfait is part of our Dinner For 2 menu we originally posted back in February. It is perfect for shortcake recipes, of course, but makes a nice little cupcake for just about any cupcake need you may have (as long as it’s a vanilla flavored need)! Makes 12 cupcakes Recipe originally submitted by Jo Lena Wall

ingredients

  • 1/3 C honey
  • 1/3 C coconut oil melted on your stovetop
  • 4 large eggs room temp
  • 1 Tbs lemon juice
  • 1/2 tsp lemon zest you can use a tool like this one
  • 2 tsp vanilla extract
  • 2 1/2 C almond flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt

instructions

  1. Preheat your oven to 325.
  2. Line a standard muffin tin with baking cups or heavily grease tins with butter or coconut oil. 

  3. Combine honey, melted coconut oil, eggs, lemon juice & zest and vanilla in a blender (or food processor. Whichever you have and prefer.
  4. Blend for 20 – 25 seconds. The mixture will be frothy and smooth.
  5. Add all the other ingredients and blend on high for about 40 seconds. You will need to stop the blender and scrape down the sides with a spatula once or twice. Your mixture should be very smooth with no lumps.
  6. Divide the batter between the muffin cups, filling each about 3/4 full.
  7. Bake for 21 to 23 minutes. In our oven, 22 minutes was perfect. Insert a toothpick into the center of 1 cake and if it comes out clean, they’re done!
  8. Let cool, uncovered. Note* Grain-free baked goods do not need to be stored in an airtight container as they are very moist and covering them tightly, even for as long as the first few days of storing them, can keep them very dense and moist. To freshen the cakes you can place them in your oven on 300 for a few minutes and they will be good as freshly baked!
  9. Enjoy!

Recipe Notes

The cooler the muffins are when you take them out of their papers, the easier they will come out without leaving a lot of themselves behind.

Instead of cupcakes you could pour your batter into one, 9-in cake pan (grease it with butter or coconut oil, first) and bake on 325 for 30 – 35 minutes. Check for doneness with a toothpick. Make a few recipes, stack ‘em up, and make a beautiful cake!

For lots of great frosting recipes I like to check the Against All Grain website or reference the cookbook, “Celebrations,” an Against All Grain cookbook by Danielle Walker.

For a grain-free chocolate cupcake try this one from Against All Grains website. They sound divine!

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