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Healthy Vanilla Cupcakes

I want to start out by saying that my husband is an eating machine, but he has his opinions. I know I did good when I don't hear them.

Well today he made a comment about these cupcakes..and it deserves a quote:
"These cupcakes are sooooooooo good! You should get a patent on this recipe!"
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This is what our son thought of it!
You know you did a job well done when you hear that. Normally, I would comment back and say, "Really?! What do you like about it? What do you taste? etc." But I was too busy eating my cupcake with eyes wide open in pure bliss that I was speechless. 

These are amazing. I tried making these THREE times... THREE! Each time wasn't a total failure but not good enough for my and my food critic husband's taste, so back to the drawing board I went. Well - they are pretty much amazing... They are melt in your mouth and feel like you should gain 50,000,000 pounds after just one bite...that good.

But, they won't. In fact they will help you lose weight because they are grain free, nut free, and dairy free. Since I have been testing out the perfect recipe I have eaten about 12 cupcakes in... *head down* 2 days.... But, guess what? I have lost weight! I have learned that my body can't process sugars (like cane sugar you buy in the store) or wheat. When I eat those I 
blow up like a balloon. Well, since these don't have processed sugars or grains I am good to go! So, what did 12 cupcakes look like? 1 lb less on the scale! Not exaggerating.

The cupcakes that are pictured below have a different frosting that I am working on still - I will update this post with the recipe as soon as I have the correct measurements. I didn't want to leave you hanging so I put (at the bottom) a basic frosting recipe that you can use in the meantime that will be just as tasty, just not as healthy as my new one! ENJOY!

Ingredients:

1 2/3 cup Coconut Flour (Let's Do...Organic Shreeded Coconut - Unsweetened - Here is a link for a 22 lb. bag if you use a lot, like me!)
1/2 Teaspoon Baking Soda (Arm & Hammer)
1/4 Teaspoon (or large pinch) of Sea Salt
3 Large Eggs (I used Eggland's Best)
1/4 Cup Coconut Oil (Nutiva Coconut Oil Cold Pressed Organic)
1/2 Cup Honey (Raw and Local is best)
1 Tablespoon Vanilla (Pure - McCormick)
8-10 cupcake liners
1 cupcake/muffin pan (I use Pampered Chef Stoneware muffin pan - it's AMAZING!)

Directions:

1. Pre Heat Oven to 350 Degrees Fahrenheit.
2. Measure out 1 and 2/3 cup coconut flour (homemade* or store bought).
3. Add Baking Soda and Sea Salt to Flour and stir until all dry ingredients are blended well.
4. Add eggs, vanilla, coconut oil, and honey.
4. Using a fork break the eggs and mix everything real well.
5. (optional) But your batter into a blender and turn it on until the ingredients are blended very finely. I did this to make the cupcake batter look more like if you used flour - The taste is the same whether you do this or not.
6. Put 7 cupcake liners in your pan and fill up to about 3/4 high in each (higher *7/8* if you want them to be taller - I did 7/8, but that is my preference.
7. Put cupcakes in the over and bake for 20 minutes or until a toothpick comes out clean. The top will be browned and slightly firm/spongy - that is when you check.
8. When done pull them out of the oven and place them on a cooling rack and let cool.
9. When cooled FROST! I have an amazingly healthy frosting recipe that I am still working on (mostly because I made it and didn't write anything down! whoops! I will post that very soon - I haven't had to make it again because it was enough frosting for 3 batches of cupcakes! You can frost with a chocolate ganache, also.
*Place 1 3/4 cup coconut flour into a blender or bullet that has a milling blade attachment (I use my baby bullet that came with it (It is a flat blade unlike a blender where the blades pull upward)). Add coconut to it and turn on. Blend until a flour consistency. 
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Delicious Healthy Chocolate Frosting

Ingredients:

2 Whole Avocados
2 Tablespoons Milk (I used coconut milk that I made - any milk is fine)
1/2 cup honey (local, raw is best)***
4 Tablespoons Coconut Oil****
3 Tablespoons Unsweetened Cocoa

Directions:

1. Using a Blender add the liquid ingredients 
2. Once liquid ingredients are added add the avocado and then the unsweetened cocoa
3. Blend until smooth and creamy (I used the stir setting and stopped every now and then to stir together some more)
4. Store in the refrigerator so it can thicken up a little (I leave it in there until the cupcakes are cooled off and then frost)
5. Store in an airtight container in the refrigerator (all ingredients are raw and shouldn't be kept at room temp)
*Place 1 cup of coconut shreds into a blender with 3 cups of water. Blend for 4 minutes. Using a nut bag pour the mixture from the blender into the bag, strain and squeeze the milk out of the bag. BAM! You have coconut milk and no nasty can! :)
**Put Water into a pan and place a glass bowl on top. You will place your ingredients into the glass bowl (the water down below will heat it up and NOT burn it!)
***Worried about sugar? Honey has a much lower glycemic index than regular cane sugar. And, when you eat it it has properties in it that can heal your body and provide extra nutrients, which normal frosting cannot.
****Coconut oil is EXCELLENT for your body. It helps to transport fat OUT of your body! That makes this frosting even better for you!