Chocolate Fudge Cupcakes with Strawberry Buttercream: Clean Eating Desserts, gluten, sugar and grain free

Celebrate World Chocolate Day with dark chocolate cupcakes which taste so naughty you would never know they are sugar, gluten and grain free!!

Low carb, sugar free, gluten free, grain free, paleo,

Fudge Cupcakes – 2 serves

6tbsp coconut flour

6 tbsp cacao or cocoa powder

4tbsp honey or maple syrup or for low carb, granulated stevia

5 tbsp grass-fed butter softened (coconut oil if dairy free)

Pinch of sea salt

1/2tsp vanilla essence

2 eggs

1/8 tsp baking powder (gluten free)

4tbsp almond milk

1. Preheat oven to 180 degrees

2. Mix all dry ingredients

3. Create a well in the middle and whisk in eggs and vanilla essence

4. Add butter and milk and mix to form the batter

5. Pour into cupcake tin and bake for 15-20 minutes

Chocolate Ganache

350g dark chocolate chopped

175ml full fat coconut cream

1/2tsp vanilla essence

1. Heat cream in saucepan on medium heat until it starts to boil

2. Take off heat and put in chocolate chunks but don’t stir!

3. After 10 minutes mix in slowly and leave to cool

4. Once cooled frost cupcakes using a flat butter knife or spatula

Strawberry buttercream

I only made a little for small batch cakes, you’ll need to double or triple for 6 or 12 cup cakes

55g grass-fed Butter or non dairy butter like Nuttelex (won’t be as creamy)

65 gram natural granulated sweetener (stevia blend)

1tbsp heavy cream or full fat coconut cream (paleo)

1/2 tsp vanilla essence

Handful of strawberry’s

1. Blend strawberries then In a saucepan simmer strawberries with a little bit of water until it turns into a thick sauce, about 2tbsp water for a small handful. Set aside

2. Mix together butter and sweetener in a bowl with handheld electric mixer (or whisk hard, great arm workout!)

3. Add in cream and vanilla and mix

4. Add 2-3 tbsp strawberry sauce or until coloured as desired

5. Pipe or use a knife to top cupcakes or just eat it straight 😊

Enjoy x

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