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Paleo Boston Cream Pie Cupcake Bites!

Posted by Vanessa Barajas on

Do you like how I always have an exclamation mark in my blog post titles? It’s because I get really excited about food. And then even more excited because I made said food. And then even more excited because it actually came out and I was able to photograph it for you. This recipe, my friend, came out PERFECT! I’m so excited to share it with you.

I LOVE this recipe. This recipe would be so fun for a dessert table at a party since they are sexy little bite-sized pieces of Heaven. Yes I called them sexy.  And they’re pretty easy to make – you’ll be in and out in an hour.  It looks fancy-schmancy but really it’s just two cupcakes sandwiched together with delicious crap in between and on top.  Yum.

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Paleo Boston Cream Pie Cupcake Bites

*Makes 12-24 servings, see notes

Vanilla Cream

Ingredients:
2 organic cage-free egg yolks
3 tablespoons of raw honey, softened
2 tablespoons of coconut sugar
2 tablespoons plus 1/2 teaspoon arrowroot starch/flour
pinch of pink himalayan salt
1 cup canned coconut cream/milk, full fat, room temperature
1/2 teaspoon vanilla

 

Cupcakes

Ingredients:
1 & 1/2 cups of fine blanched almond flour (Honeyville)
1 & 1/2 teaspoons baking powder
1/2 teaspoon pink himalayan salt
1/2 cup canned coconut cream/milk, full fat, room temperature
6 tablespoons unsalted grass-fed butter, plus more for cupcake pan
3 organic cage-free eggs
1 cup coconut sugar
1 teaspoon vanilla

 

Chocolate Ganache

Ingredients:
1 cup of enjoy life mini chocolate chips (or 1 cup equivalent of soy free dark chocolate)
1/4 cup canned coconut cream/milk, full fat, room temperature
4 tablespoons unsalted grass-fed butter
1 teaspoon vanilla

 

Directions:

1. Start by making the Vanilla Cream. In a small bowl whisk egg yolks together until smooth, set aside. In a medium saucepan combine honey, coconut sugar, arrowroot, and salt and stir over medium heat. Add milk in a slow steady stream. Stir and let cook until the mixture begins to boil and thicken, about 5 minutes.

2. Pour 1/3 of the milk mixture into the yolks and stir together with a whisk until combined. Then pour back into the saucepan with the rest of the milk mixture and cook over medium heat, stirring often, until thick, about 3 minutes. Now stir in the vanilla.

3. Use a fine sieve to pour the vanilla mixture through into a small bowl. Cover it with plastic wrap and press the wrap down directly on to the surface of the cream. Refrigerate until very cold, an hour at least. While you wait prepare your cupcakes and chocolate ganache.

4. Preheat oven to 350. Grease a mini cupcake pan well with butter. In a large bowl combine almond flour, baking powder and salt, use a fork to stir together. Warm coconut cream/milk and butter in a saucepan over low heat.

5. Whisk together eggs and sugar until frothy. Then fold in the dry mixture.

6. Bring the coconut cream/milk and butter mixture to a boil. Add this mixture to the batter and whisk until smooth. Now stir in the vanilla. Pour batter into a Ziploc back and cut a small hole in the corner. Pour batter into the cupcake pan. If you are using a mini cupcake pan fill to the top. If you are using a standard cupcake pan fill only halfway up. Bake for 10-12 minutes for mini cupcakes, and 15 minutes for standard size cupcakes or until a toothpick comes out clean. While you are waiting for the cupcakes to cool, go ahead and make your chocolate ganache.

7. Using the double boiler method melt together the chocolate, coconut cream/milk and butter. Once melted and combined stir in the vanilla. Transfer ganache to a Ziploc bag once it’s cool enough, and cut a small hole in the corner tip.

8. Once your cupcakes are cool, remove two from the pan at a time. Squeeze a layer of vanilla cream over the top of one cupcake and then flip the other one upside down and use it to sandwich the two together. If you are using a standard cupcake pan, use a serrated knife to cut each cupcake in half and then follow the same instructions above. Then pour your chocolate ganache over the top and enjoy!

 

Notes:
This recipe can be made using either a mini cupcake pan (24 count) or a standard cupcake pan. If you do mini cupcakes you will have enough to do two batches for a total of 24 cupcakes (1 mini pan will yield 12 finished cupcakes). If you use a standard cupcake tin, your yield will be 12 cupcakes.

Also you may have noticed above it says Coconut Cream or Coconut Milk. Coconut Cream can be found at health food stores like Sprouts or Whole Foods next to the regular coconut milk. I prefer it because it’s a little thicker than normal coconut milk.  If you can find it use it.  If not coconut milk will work just fine.

Feel free to share this delicious recipe with your friends, family or co-workers.

And check out WODShop.com regularly for other CrossFit and Paleo articles and offers.

 

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