Thursday, April 10, 2014

Brownie Cup Cakes

With Beach Body workouts, I am looking to add in more grains each day.  This week I threw together this Brownie Cupcake and it was a HIT! :) I was like OH MY GOSH, YUMMY! 
So, here it goes. I took my Chocolate Cake Recipe (  and tweaked it a bit!

1 cup Digestive Wellness Almond Flour
1/2 cup Cashew Flour (Trader Joes)
1/2 cup GF Flour Blend (Trader Joes)
1 tsp celtic sea salt
1 tsp baking soda
1/2 cup Cocoa Powder
1/2-3/4  cup water
4 eggs
2 TBSP vanilla
8 TBSP butter (melted) or grapeseed oil
¼ cup honey OR 20 drops of Liquid Organic Stevia or 1/4 cup Coconut Palm Sugar (I used stevia and palm combo)

  1.       Preheat oven at 350 degrees      
  2.       Combine all wet ingredients and mix well. 
  3.     Combine all dry ingredients and mix well
  4.     Bake at 350 degrees for 18-20 minutes.
  5.     Remove from oven and let cool

You can add ¼ cup of shredded coconut to the batter as well as coconut oil versus butter.
You can add ½ cup of Walnuts to the batter. 
This recipe makes 16 cupcakes.  

You can bake in 2, 9 inch cake pans, greased liberally with grapeseed oil or coconut oil.  Bake for 20-25 minutes until a tooth pick inserted in center comes out clean.  Cool.  Frost.

DO NOT over-bake!! Cake will be dry.

Top with Chocolate Frosting Recipe!

FROM TRADER JOE's but any GF flour blend and Cashew Flour/Meal can be used:

Chocolate Frosting
1 cup of dark organic chocolate chips
½ cup butter
1 TBSP vanilla
Pinch of Celtic Sea Salt

In sauce pan over med low heat, melt chocolate and butter until smooth stirring often. 
Add vanilla and salt
Place in freezer for 20-30 minutes (keep checking until mixture is slightly hard)
Remove from freezer and whip using a hand held mixer until fluffy.  The chocolate will turn from dark brown to light brown when it’s done.
Frost anything J

Store in glass Pyex for up to 3 days or in freezer.

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