The weather on the Oregon Coast has decided to flip into fall. More like nose-dive, but at any rate, we went from open windows last week to testing the heater this week. It makes me want to use the oven again.
As usual, I can't just "make a recipe." I have to "Nectar-ify" it. This means it will be Gluten Free, Organic, and Fair Trade with everything possible. It also means it has to taste good. I'm not going to waste calories on gross food.
Prepare your pan by inserting the cupcake paper into each cup of the baking tray. Generously spray the pan (and paper cup inserts) with organic avocado oil (I use a mister). While you make the cupcakes allow the oven to preheat at 350 degrees.
Here is what you will need:
2 cups "cup for cup" or other "GF substitute flour blend."
1/2 cup Swerve sugar substitute, or agave syrup
1/2 cup dark chocolate hot chocolate (Lake Champlain has a wonderful Fair Trade Organic one we used to carry a few years ago. You can still buy it on Amazon).
1 tsp baking powder
1/2 tsp sea salt
1 cup (French Press strong)French Roast
Nectar of Life Coffee
1 large egg
1/3 cup Avocado Oil
1 tbs Apple Cider Vinegar
1 tbs finely ground flax seed
Mix the above and pour into the prepared cupcake tin.
Bake for 22-25 minutes or until a toothpick inserted comes out clean.
While the cupcakes bake, make the frosting.
3 cups of organic Powdered sugar
1/3 cup cream cheese (I like the Organic Valley one made with Greek yogurt)
1/4 cup French Roast (French Press coffee)
1/2 tsp cinnamon
1 tsp vanilla extract
2 tbs organic heavy whipping cream
Mix the above until stiff peaks form. If you need more liquid, add additional tbs coffee and 1 tbs cream cheese until desired consistency is reached. Refrigerate for one hour. Spoon into a cake decorating bag, or gallon zip bag (snip off the corner), and pipe on the cupcakes once they are completely cool.
I put a little coffee bean on the top if we are having company. It makes it look extra fancy.