Paleo/Glutenfree Cardamom cupcakes with Swiss Meringue Buttercream
Paleo/Glutenfree cardamom cupcakes with swiss meringue buttercream and its made with ghee.
Servings
12cupcakes
Cook Time
25 minutes
Servings
12cupcakes
Cook Time
25 minutes
Ingredients
cupcake
paleo swiss meringue butter cream
Instructions
cupcake
  1. 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.
swiss meringue
  1. 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.