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.
|Cook Time||25 minutes|
- 2 cups finely ground blanced almond flour
- 1/2 cup tapioca starch
- 1/2 cup coconut sugar
- 1/4 cup melted coconut oil
- 1/4 cup maple sugar
- 2 whole room temp eggs
- 2 tbsp paleo sour cream I used the Foyager Project. If dont have it, use 1 tbsp of nut milk and a dish of apple cider vinegar
- 1 tsp lemon juice
- 1 tsp cinnamon
- 4 tsp ground cardamom
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cup solid ghee Spread on parchment paper, cover with parchement and refridgerate for at leat one hr, see photo
- 2/3 cup pasturized egg whites
- 1 cup coconut sugar divided into 2
- 1/2 cup maple syrup
- 3 tsp ground cardamom
- 3/4 tsp lemon juice
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract
- pinch of salt
paleo swiss meringue butter cream
- Prepare Ghee as directed in the ingredients portion. Preheat oven to 325. Line a dozen cupcake pan with cupcake liners. In a small bowl, mix together, the almond flour, tapioca, salt, cardamom, cinnamon, and baking soda. In another mixing bowl, mix together, coconut sugar, maple syrup, vanilla, and sour cream, make sure it is well mixed. Next, add the eggs, and using a whisk for 1 minute., when done fold in the flour mixture, don't overdo it. Divide the batter evenly in the liners. Bake for 25 minutes. Remove from heat and cover top of pan with parchment. Set aside until cooled, about 30 minutes.
- Heat a small saucepan on medium heat with just a little water to cover the bottom. Turn heat to low. Add egg whites and 1/2 cup of coconut sugar to a medium to a large heat-safe mixing bowl. Glass mixing bowls are great for this. Whisk and place on top of the saucepan. creating a double boiler, and making sure water does not touch the bottom of the pan. Whisk intermittently for about 10 minutes. The mixture should be hot to the touch and frothy. It doesn't have to be very hot since we are using pasteurized eggs. Pour the mixture into an electric stand mixer with whisk attachment like a Kitchenaid Mixer. Turn mixer on high speed, add rest of coconut sugar, and 1/2 cup of maple syrup, . Whisk until the mixture becomes medium to stiff about 8-10 minutes and at room temp. Chop cold ghee, and add in increments of 3, whisk on high speed. When the meringue starts to come back to medium-stiff peak add lemon juice, extracts, cardamom, and a pinch of salt. stop the meringue when it becomes fluffy. Pipe right away and enjoy it. Place frosting in the fridge in a sealed container, and quickly whisk when ready to use. You can frost cupcakes and store in the fridge right away, but the frosting will deflate, won't be as fluffy because of the ghee. If you don't mind then I don't mind. It's good either way.
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