• Paleo cupcakes!

    WOW WOW WOW WOW!!! With the Holidays around the corner, all I can do is THANK Dave for releasing this recipe to me…to share with YOU!

    THANKS DAVE!!! See his message below….

     

    Makes 20 cupcakes

    I developed this recipe over a period of about 2 years and largely for my kids. My daughter, Anna, who’s

    eight, still loves baking and I like to think it’s because, before she was old enough to walk, she used to

    make these with me. Most Paleo-style desserts are simply too carby, but these can work with almost no

    carbs at all if you omit the rice flour. They taste amazing, and they’re not dry or tough. The trick is to use

    whipped egg whites. If you use erythritol, watch for its endothermic (strongly cooling) reaction with the

    proteins in the egg, which drops the temperature of the mixing bowl by about 20 degrees! If sweet rice

    flour is not available, just omit it; don’t substitute regular rice flour, which will make the cupcakes taste

    gritty.

    6 tablespoons erythritol

    6 tablespoons xylitol

    12 ounces dark chocolate (at least 85% cacao), chips or finely chopped bar

    1 ½ sticks (6 ounces) grass-fed unsalted butter, at room temperature

    Pinch of pink Himalayan salt

    6 large pastured eggs, at room temperature, separated

    2 teaspoons lab-tested, mold-free vanilla powder, such as Bulletproof VanillaMax

    1 teaspoon cocoa powder, such as Bulletproof Upgraded

    Chocolate Powder

    1 tablespoon sweet rice flour

    Position racks in the upper and lower thirds of the oven and preheat to 350°F. Line 20 cups of 2 muffin

    tins with paper liners.

    Pulse the erythritol and xylitol in a blender until finely ground. Set aside.

    In a small saucepan, bring about 2 cups water to a simmer over medium-low heat.

    Place the chocolate and butter in a large heatproof bowl that can sit on top of the saucepan but not

    directly touching the water. Place the bowl on the pan and stir occasionally until the chocolate and

    butter are completely melted, about 10 minutes.

    Remove from the heat and set aside to cool slightly.

    In a stand mixer with the paddle attachment, beat together 6 tablespoons of the powdered

    erythritol/xylitol, the salt, and egg yolks on medium-high speed until the mixture is thick and pale, about

    3 minutes. Using a rubber spatula, gently fold the yolk mixture into the melted chocolate and stir in the

    vanilla powder, cocoa powder, and sweet rice flour.

    In a separate bowl, with an electric mixer, beat the egg whites on medium speed until soft peaks form.

    Slowly beat in the erythritol/xylitol, then increase the speed to medium-high and beat until medium

    peaks form.

    Gently fold the egg white mixture into the chocolate mixture, one-third at a time, until combined. Using

    a 1⁄4-cup ice cream scoop or cup measure, spoon the batter into the muffin cups. Bake until a toothpick

    inserted in the center of a cupcake comes out with a few moist crumbs, about 25 minutes. Let cool in

    the pan about 5 minutes before transferring to a cooling rack to cool completely.

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