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Vanilla cupcake with fudgy frosting

Vanilla cupcakes with fudgy frosting

Vanilla cupcakes with rich fudgy frosting, completely migraine-friendly!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine American
Servings 18 cupcakes

Ingredients
  

Vanilla cupcakes

  • 2 eggs
  • 2 cups all-purpose flour (gluten-free) Bob's Red Mill 1-to-1 is best (includes xanthan gum)
  • 1-1/2 teaspoons psyllium husk powder (only if using a flour blend that doesn't include xanthan gum)
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup agave syrup honey, or maple syrup
  • 3/4 cup coconut milk whole milk, hemp milk, rice milk
  • 1/3 cup grapeseed oil sunflower seed oil, light olive oil
  • 2 tablespoons vanilla extract alcohol-free for migraine diet

Fudgy frosting

  • 1 cup coconut sugar (organic)
  • 1 cup sweet potato puree (canned or use a baked sweet potato)
  • 40 drops stevia (organic) drops, vanilla flavor preferred
  • 4 teaspoons vanilla extract alcohol-free for migraine diet
  • 1/2 cup carob powder
  • 1/2 cup carob chips Sunspire brand unsweeted carob chips
  • 1/2 cup tahini or unsalted sunflower seed butter
  • 1/4 cup coconut oil

Instructions
 

Vanilla cupcakes

  • Preheat oven to 350F/180C/gas mark 4. Line 18 cupcake tins with liners.
  • Separate the eggs.
  • Beat egg whites until stiff peaks form. Set aside.
  • In a medium bowl, whisk flour with baking powder, baking soda, and psyllium husk powder (if using).
  • In a mixing bowl (or the bowl of a stand mixer), beat egg yolks, agave syrup, coconut milk, oil, and vanilla until smooth.
  • Add flour mixture and beat just until no lumps remain. Fold in egg whites using a spatula until mixed in completely.
  • Scoop batter into prepared pans, about 2/3 full. Place on center rack. Bake 10 minutes, then rotate pans. Bake another 10 minutes, or until tops spring back and a toothpick comes out clean.
  • Cool completely on wire racks before frosting.

Fudgy frosting

  • Place coconut sugar in blender and blend on high for one minute or until a fine powder.
  • Place sweet potato and stevia in food processor fitted with S-blade. Process until smooth.
  • In a heavy-bottomed saucepan, place remaining ingredients and stir over low-medium heat until melted and smooth. Scrape into food processor. Blend until very smooth.
  • For thick fudgy frosting, immediately spread on cupcakes. For pipe-able buttercream style frosting, refrigerate until cold. Then beat until fluffy. Use a large piping tip to create frosting swirls as shown.

Notes

For best taste, eat the day they are baked. Warm briefly in a microwave on day two. For a two-layer cake, grease two 8-inch cake tins, then divide batter evenly. Bake 35-40 minutes, rotating pans about halfway through the baking time. Cool for 15 minutes in the pans before removing to a wire rack to finish cooling. Adapted from Golden Vanilla Cake or Cupcakes and Chocolate Buttercream Frosting from Naturally Sweet & Gluten-Free by Ricki Heller. There are many, many recipes in this book that could be adapted to The Migraine Relief Plan.