These gluten free black forest cupcakes are made with coconut and almond flour. They’re filled with delectable cherry filling and topped with a fluffy whipped cream.
- 4 large eggs, room temperature
- 1/4 cup honey or agave syrup
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
- 1/4 cup coconut milk
- 1/4 cup coconut flour
- 1/2 cup blanched almond flour
- 1/4 cup raw cacao powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup chocolate chips
- 1/2 cup sour red cherries, pitted
- 2 cups whipped cream (see recipe below)
Cherry Compote Filling
- 3/4 cup red cherries, chopped
- 2 tablespoons honey
- 1 teaspoon lemon juice
- 1 teaspoon bourbon or whiskey (optional)
- Preheat your oven to 350 degrees and line a 12 cup muffin pan with cupcake liners.
- In a mixer, process the eggs, melted coconut oil, honey, vanilla and coconut milk until fully combined.
- Add the coconut flour, almond flour, cacao powder, baking soda, and salt and mix again until smooth. Scrape down the sides of the bowl to make sure everything is mixed well.
- Add the whole cherries and mix until they are roughly chopped. Stir in the chocolate chips by hand. Pour the batter into the prepared muffin pan, filling each cup to 3/4 full.
- Bake for 12-15 minutes. These are dark so it’s hard to tell when they are done by sight, but a toothpick should come out clean and the cake should bounce back when you press your finger gently into the top.
- While the cupcakes are baking, make your cherry compote by combining all of the ingredients in a saucepan over medium-high heat. Simmer for 15 minutes until the cherries are soft and much of the liquid has evaporated. It will still be pretty thin, but as it cools it will turn into a thicker syrup.
- Using an apple corer or just a pairing knife, remove a quarter size piece from the top of the cupcake. Be careful not to cut too deep or you’ll cut through the bottom and the filling will seep out.
- Fill each cupcake with a tablespoon of the cherry filling, then pipe or spread the whipped cream over top.
• 2 cups fresh whipping cream
• 1/3 cup icing sugar
• 3 tablespoons meringue powder
• ½ teaspoon vanilla
WHIPPED CREAM INSTRUCTIONS:
- Chill your mixing bowl and metal mixer attachments in the freezer for about 20-30 minutes.
- Once the bowl and attachments have chilled, remove them from the freezer and set up your mixer. Add the whipping cream to the bowl and start mixing on medium setting until it thickens.
- Once it thickens, add the sugar, meringue powder and vanilla. Set your mixer to a high (“whipped cream”) setting and mix until stiff peeks form. You want to make sure your whipped cream is stiff, but be careful not to overmix, or you’ll end up with butter.