This recipe is a part of the eBook
Nourishing Eats Cookbook. The recipe is also available
here.
I found the cupcake recipe to be a little lack luster. Flavor wise, it's okay, but the consistency was a little weird. See the picture of an unfrosted cupcake below:
I like cupcakes and muffins with a little less of a thick consistency- at least when dealing with coconut flour. I would prefer a smooth top (the type of smoothness that I can achieve with coconut flour muffins) and probably with the addition of cocoa powder. I feel that yellow cakes with coconut flour are waste. You don't get the traditional buttery yellow cake flavor when baking with coconut flour and so it's just a let down. Well, at least it's a let down for me. With chocolate cakes there's more diversity and so you enter into the cupcake with less expectations.
It looks fine when frosted. See below:
I omitted the eggs from the
frosting recipe mostly out of laziness. What you see above is butter whipped with honey and cocoa. The flavor is pretty spot on. Eggs would most likely provided for a fluffier and richer frosting.
I will definitely make the frosting again. It would work well on brownies, cupcakes, and Cheeseslave's GAPs Birthday cake recipe.
As for the cupcake recipe, I might make again if I can't find something else with a better consistency.
