Now I know over the next few days we will be sneaking into the kitchen to grab bites until they are all eaten! Thank you for coming back to let me know (and to share with others)! And yes, I think the raisins should work fine! I just baked a batch using butter rather than coconut oil and they came out beautiful – fluffy and moist . I’m so happy to hear that you enjoyed them! haha, These are such a nice birthday treat! Your email address will not be published. I only used 1/4 cup honey & added 1/4 cup water + 1/4 tsp stevia powder (quantity would vary per taste/brand). These look great! I made these last night. Thanks Rachel! Scoop the flour into your measuring cup with a spoon and then level off with the back of a knife. These cupcakes are a solid base for whatever frosting your heart desires. Yeah the batter definitely shouldn’t be quite that thick. Awesome – I’m so happy to hear this Lisa! These definitely were delicious! My daughters and I are on a very low carb diet as of 1/1/2017 and are feeling much better but we do miss a treat every now and then!!!! Thanks so much for letting me know and I am so happy that you enjoyed them! 15,145 suggested recipes. Hi there It should not be considered a substitute for a medical professional’s advice. The cupcakes puffed beautifully as they baked! Preheat the oven to 325ºF. I followed the recipe except substituted coconut flour for almond flour. Let me know how it goes if you try them! A few thoughts – did you use the middle rack of the oven? I am usually a chocolate cupcake kind of gal, but I recently made these Vanilla Almond Cupcakes … She got into them last night (after midnight so I cannot say anything) and the note I got this morning said “cupcakes are to die for…tx love M.” Thank you . Thanks for the recipe! He loved them! Thanks so much for taking the time to let me know! I need to know the nutritional information, too. Superhit, super hit, super hit. How many cupcakes does this recipe yield? Hi! Hello may I have the nutritional info as well? Sending you an email shortly. what is the serving size for one batch of this recipe? That frosting and the coconut flakes sounds like a fantastic topping idea! Same here…maybe add water to the batter because I also got rocks instead of cupcakes. Rate and review it down below! I was thinking they would be even more low cal than the traditional cupcake considering the healthy ingredients but they are almost twice as caloric! I did courses there. I mention this down in the recipe below but it is worth repeating. Excellent! I generally use almond meal, which is ground almonds. Hi, thank you so much for posting the recipe …just tried this for my daughter’s birthday who is on gfcf diet, they simply turned out delicious. After tasting them this morning I’m concerned that I didn’t bake them enough. Anyway, because she needs to eat gluten-free, I was a little worried about making the dessert for her celebration. Unfortunately these didn’t work for me at all – the batter was not pourable but I baked it anyway – but I ended up with hard rocks, not nice fluffy cakes. Yummy. Oh I’m so happy to hear it Sarah! Can almond meal be used instead of the blanched? Otherwise you may use too much. Instead of the 1/2 cup honey I used 5/8cup of sugar and 1/4cup of water. 1. Blanched almond flour is usually a bit finer ground than almond meal and helps to create a lighter and fluffier texture. Pinned. The first 12 (only have one muffin tin) started to catch on the top peaks of the batter. Hey Emily! Coconut flour tends to be super absorbent and requires a lot more moisture so that would impact the final product. I toyed with a few recipes but decided that this one was my favorite. The cupcakes turned out to before delicious than regular cupcakes. Surprisingly, even people who don’t eat low carb, gluten free, sugar free food liked them! So happy to find a good gluten free, sugar free cupcake recipe. , Hey Laura! Have you ever tried that? I might have to hide a camera to protect them! . Thanks Katrina! Please keep in mind that this can vary a bit by the brand of ingredients and is just a general guide (not exact!). Do you have any frosting recipes as well? ®/™©2020 Yummly. Salted Chocolate Peanut Butter Thumbprint Cookies, https://cooknourishbliss.com/2014/12/08/hot-chocolate-almond-flour-cupcakes/, https://www.crazyforcrust.com/easy-marshmallow-meringue-frosting/, http://detoxinista.com/creamy-cashew-icing-dairy-free/. They described the cupcakes as light and fluffy (especially for gluten free baked goods! Thanks for the feedback, Louise. And thank you for sharing your changes – good to know! So happy to hear you enjoyed them Candace!! Hmmm it’s hard to say exactly since I wasn’t there with you, but two possible things I can think of. Oooo I’m not sure how well that will work with these … I would definitely bake the cupcakes all the way first. Nutritious, healthy and yummy. I made a lemon and cinnamon version as well as the original version, all with Swiss Meringue Butter cream and they were all delicious. Thanks for pointing that out! That’s how I feel – it’s not bad but just so different from what I’m used to (especially with a cupcake!). Thanks! Blanched almond flour is made from almonds that have had the skins removed (and is also a bit more finely ground). I also used vanilla beans. They would go wonderfully with this. About 2 days (3 days would probably be fine but it might be pushing it). Thank you very VERY much for this recipe. I made these cupcakes for a small party a few weeks ago at my parent’s house to celebrate the fact that she’s getting “old” – as my sister likes to say. I cannot have dairy. We should probably weigh things more over here! I’m a sucker for anything almond and buttercream! Looks delicious, and I love those cute candles, too! So the next batch I loosened the mixture a little with a TBSP of almond milk and used a hot spoon to push the batter peaks down, they didn’t catch this time! They are beautiful and delish. These look so fun, Ashley! Would it work to make it into a cake i instead of cupcakes? In the recipe, it didn’t call for all the wet ingredients to be room temperature but I am wondering if that will make a difference. Hi Ashely,We love these cupcakes, and can’t really even tell that they are gluten free! A delightfully textured cupcake! Thank you so much Kathie for letting me know! Hey Kate! Hope that helps! I followed the recipe exactly (which I don’t typically do!). Yes, that substitution is what likely did it – coconut flour and almond flour have completely different properties and are not really interchangeable! I’m not sure if the middle would cook before the edges burn. Hi Kristie – sending you an email now with the nutritional info. I usually only make them the day before I need them. 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