Perfect for the holidays, birthdays, or any day, these tasty treats make for great Christmas gifts or contributions to holiday parties! This final recipe is extremely easy and very rewarding, not to mention fluffy, light and moist, and so delicious – even your friends that aren’t on the paleo diet will love these cupcakes. Can’t beat those qualifications! In the end you may use any “dairy free” frosting of your choice, and vary the flavors or even add a filling, or add fruits etc. The possibilities are truly endless.
I always have fun with my daughter, Miranda Jade of Miranda Jade Bakeshop when we work on desserts. Using her decorating skills enables me to make a mess at testing recipes and turning the final cake or cupcake over to her to work her magic.
This recipe was changed from the original, which had a bit too much sugar and milk. Both ingredients I will try and avoid as much as possible. Hence, you can enjoy this dairy free and almost sugar free. Really makes for a nice change compared to all those highly-sugared holiday desserts we are used to.
In this recipe I tested and used a 100% grain-free mix with a base of almond flour from a company named Almond Glory. You can find this online and enjoy other recipes I made with this mix like my popovers or breakfast squares with chocolate. Yum!
Have fun and visit my giveaway page too! Enjoy!Print
This recipe is very easy and very rewarding, not to mention fluffy, light and moist. It is great for birthdays, parties or any day!
- 6 egg whites
- 1 cup almond milk (or regular milk) minus 1 tablespoon
- 1 tablespoon melted butter
- 1 1/2 tablespoons distilled white vinegar
- 1 tablespoon vanilla
- ½ cup walnut oil
- 3 ½ cups Almond Glory Mix
- 1 ¼ cups sugar of choice (I use 1 cup date sugar and ¼ c brown Lakanto – erytheritol)
- 1 teaspoon baking soda
- Optional: frostings (see below)
- Preheat oven to 350°.
- Mix egg whites, milk, butter, vinegar, vanilla, oil in a bowl – let sit and curdle.
- Put Almond Glory mix, sugar and baking soda into mixer – mix thoroughly.
- Add curdled egg mixture to dry mixture.
- Mix until batter is thick and pulls from the sides of the bowl (do not over mix).
- Spoon cupcake batter into lightly sprayed paper liners until ½ to ²/3 full.
- Bake at 350F° for 20 to 25 minutes or until toothpick inserted in center comes out clean.
- Cool completely before frosting.
- Frost or decorate as you wish or try my maple fluff frosting.