Sweet Laurel Fairy Cupcake Recipe

Or, How To Win at Classroom Treats

Recipe courtesy of Sweet Laurel Bakery

The classroom and party treat dilemma is over. If you, like us, are desperate for the holy grail of a truly delicious, nut-, grain-, gluten-, dairy-, and refined sugar-free treat, LA’s Sweet Laurel Bakery has it mastered. These adorable, organic vanilla coconut flour cupcakes are piped with chocolate ganache and topped off with a bright raspberry. Any tea party-loving kid will flip for them.

Makes: 20 to 24 mini cupcakes
(Use organic ingredients wherever possible)

3/4 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

3/4 cup coconut oil, melted

6 large eggs

3/4 cup 100% maple syrup or honey

1 tablespoon vanilla extract 

Chocolate Ganache, recipe follows

Fresh raspberries (or other berries), optional for garnish

Preheat the oven to 350° F.  Prepare a mini muffin pan by lining it with muffin liners.

In a medium sized bowl, mix together coconut flour, baking soda and salt. Set bowl aside.

In another bowl, whisk the eggs, coconut oil, maple syrup and vanilla extract. Slowly add in the dry ingredients, stirring until smooth.

Using an ice cream scoop, scoop the batter into the prepared muffin pan. Fill the batter to nearly but not quite to the top of each muffin liner, as they will rise.

Bake for about 24 minutes, or until a toothpick inserted in the center comes out clean. Invert the cupcakes onto a rack and allow them to cool completely.

Spread or pipe the ganache, garnish with berries, and enjoy!

Chocolate Ganache

8 ounces/266 grams unsweetened baking chocolate

1/2 cup coconut oil

1/4 cup 100% maple syrup

3/4 cup full fat coconut milk

In a double boiler or a heavy saucepan over low heat, melt baking chocolate and the coconut oil. When completely smooth, remove the pan from the heat, and allow to cool. Pour in the maple syrup and coconut milk. Gently stir until combined, then allow the ganache to sit at room temperature until you are ready to frost your cupcakes.

You can either use a knife to spread frosting onto each cupcake, or pipe the frosting as pictured. To pipe the frosting, refrigerate the ganache for about 1 hour. Remove it from the fridge and allow it to come back to room temperature, then beat it in a stand mixer until it appears whipped and airy. Fill a piping bag and pipe the frosting onto the cupcakes.