Happy Monday! Hope this was awesome. I know Mondays aren’t as great as the weekend but it’s great to be able to wake up and have a productive day. Today I m to share my Paleo/Glutenfree cardamom cupcakes with swiss meringue buttercream and its made with ghee. This recipe was definitely trying. Making swiss meringue, in general, takes a tiny bit more patience than the powdered sugar buttercream. This requires some steps. After some trial and error playing with the frosting and making sure the cupcakes don’t fall in, I feel like I’m ready to share though the frosting is still a bit tricky.
Cupcake: The cupcake itself is made with mostly blanched almond flour which is mixed with some tapioca starch. I used almond flour because I wanted to have cupcakes that wouldn’t dry out. Almonds contain fats which is great for keeping moisture in, and the tapioca starch is used to help keep the cupcake together. I made sure I added a lot of cardamom to the cupcakes so that you can taste that delicious taste and not just a hint. I used Paleo sour cream, which I found at Wholefoods, it is the closest dairy-free sour cream option I’ve tasted. If you can not get your hands on some, you can use nut milk with a dash of apple cider vinegar. I chose to use coconut sugar and maple sugar. When adding the eggs, make sure not to over whip. You want to air bubbles released gradually so that they don’t sink in. I’m sure no one wants sunken cupcakes :).
Buttercream: Swiss meringue is frosting is made with egg whites, sugar and butter. Usually, egg whites are mixed with sugar, cook via double boiler method, when hot enough and safe for consumption, it is returned to a mixer, whipped till stiff, then slightly soft butter is added, whipped some more and you get a tasty stable buttercream. In Paleo cooking, there is no dairy. Ghee (Clarified butter) is the part of the butter where the water/milk solids are removed. In my recipe, I spread the solid organic ghee on parchment and froze it. I used coconut sugar and maple syrup as sweeteners. When I initially created this recipe I used whole eggs but removed the yolk. In that instance, I had to cook the egg whites and coconut sugar to about 148-160 degrees to make it safe. With the third trial, I used pasteurized egg whites that I found in the grocery store. I was happy because I didn’t need to heat it to those temperatures, it’s hard to get in the 150s because of the coconut sugar. The frosting works out beautiful and it’s tasty, the only issue is that it starts to melt quickly. I recommend eating it right away, or frosting the cupcakes and refrigerating them. When you do place them in the fridge, the frosting losses the fluffiness. No worries it is still tasty. I will continue to work on it hopefully one day I will figure out how to make it not melt so quickly. I shared this recipe with friends who really enjoyed them. I hope you enjoy them too. Pls rate, comment, and share.