Wednesday, 4 September 2013

Butterfly Cakes (Paleo & SCD)

What's your favorite cake?  Mine is Chocolate Mud Cake.
Since I can't have the chocolate anymore, White Chocolate Mud Cake sounds pretty good.  These are my first try at making a White Chocolate Mud Cake- Paleo style. :)  I made a huge white chocolate mud cake for my daughter's 18th birthday earlier in the year and I'd really like a version I can eat!  These turned out really well.  The cacao butter makes them nice and moist and gives a lovely richness of flavor.
You could try putting these in cupcake papers, but I didn't want them to stick.  I found they came out of the pans well after they were greased with coconut oil.

Butterfly Cakes.


Prep time: 10 mins
Cook time: 12-15 mins
Makes 8.

Ingredients:
4 eggs
1/3 cup honey
1/2 cup coconut flour 
1/2 teaspoon baking soda
1/4 teaspoon vanilla powder
1/2 cup cacao butter (melted in microwave)

For filling:
1 can coconut cream (chilled in fridge overnight) 
1/2 cup jam or 1/4 cup coulis  (See my easy jam recipe here.)

Instructions:
  • Heat oven to 170 degrees Celsius (338F)
  • Grease 8 muffin pans with coconut oil. 
  • Beat eggs and honey with electric beaters.
  • Add coconut flour, baking soda and vanilla powder.
  • Beat well.
  • Add melted cacao butter and mix.
  • Spoon mixture into 8 greased muffin pans.
  •  Bake for 12-15 minutes until risen and top springs back.  May be a little moist on top but will firm up on cooling.
  • Cool in pans.
  • Beat the solid coconut cream with electric beaters.
  • Stir in jam.
  • When cool, tip cakes out of pans and cut a shallow circle from the center of each.
  •  Scoop a tablespoon of the coconut cream with jam into the top of cakes.
  • Cut circular disk in half and arrange in cream/jam.
  • Sprinkle with coconut flour and decorate with strawberries.
  • Eat! 
  • Keeps well in the fridge for a few days. 
Have you seen my new social media widget?  You can now easily subscribe for updates via email, Facebook, Twitter or Google +. :)
Instagram

5 comments:

  1. These look lovely-I think it's time for me to take the plunge and get some coconut flour!

    ReplyDelete
  2. I made these this morning! so yummy! I used a small amount of almond meal as well, i thought it was a bit runny.

    ReplyDelete
  3. Hi, I wonder if the cupcakes freeze OK for a few days. Really looking forward to giving this recipe a go.

    ReplyDelete
    Replies
    1. Yes, they freeze very well. Enjoy!

      Delete