It was Jesse’s dream for the gym birthday so we made it happen. Almost every single one of you ate one and you all made the same funny facial expression while you did… as if you were skeptical and expecting it to be gross but were pleasantly surprised how delicious it was. AND they are about as paleo as a cupcake gets (given that cavemen didn’t eat cupcakes).
Here is the recipe that we got from http://www.elanaspantry.com, plus our own flare:
Cut excess fat off the edge of bacon strips. You will need one strip of bacon for each cupcake.
Place flat on tin foil covered cookie sheet.
Bake at 350 until bacon is slightly cooked but not overly browned. Do not let it crisp!
(seriously, how funny is the music in the background?!)
¼ cup coconut flour
¼ cup cacao powder
¼ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup grapeseed oil
½ cup agave nectar
In a medium bowl, combine coconut flour, cacao powder, salt and baking soda
In a large bowl, blend together eggs, oil and agave
Blend dry ingredients into wet thoroughly
Line a cupcake tin with paper liners and a ring of slightly pre-cooked bacon inside the paper cups
Scoop mixture into each cup about half full
Bake at 375° for 20-22 minutes
Cool and cover with vegan “buttercream” chocolate frosting
(Makes 10 cupcakes)
1 cup dark chocolate chips
½ cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch sea salt
In a small saucepan over very low heat, melt chocolate and grapeseed oil
Stir in agave, vanilla and salt AND Jim Beam to taste (Jesse’s addition)
Place frosting in freezer for 15 minutes to chill and thicken
Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
Frost over cupcakes