Amaretto Cranberry Chocolate Chunk Cupcakes
Last week, I received my new device in the mail from Verizon as I am one of the Verizon Savvy Gourmet bloggers – an LG Intuition. I’ve been playing with it and haven’t really come to any great conclusions about it yet. It’s bigger than my Samsung Galaxy S3 but light as well, not overly clunky. The screen is great quality and takes pretty cool pictures and it’s good for apps and reading. I’m not a fan that it comes with a stylus but no place on the device to store it, and the size of it makes it cumbersome to use as a phone. I do love the seamless integration of the Xyboard and the Google Drive and Cloud. I can take photos or makes notes in the apps in each device and they sync without me having to plug anything in or sync anything (Ahem, I’m looking at you, iPhone!). That being said, I am still getting used to it and will continue to keep you updated on. Some of the photos from this post were taken with the device as well as making notes with the stylus as I created the recipe!
Another cool thing that happened last week one of the toughest guys I work out with turned 64. He whoops my ass daily and I love our WODs. I decided to make him cupcakes but since we’re all CFers, of course I had to make them as paleo as possible.
Of course, the end result of the Paleo cupcake was “ruined” when I topped it with a homemade Nutella frosting and sprinkles.
But hey, a birthday cupcake isn’t the same without sprinkles. I figured people could scrape it off if they didn’t want it. Huge surprise, no one did such a travesty.
I really don’t know how I came up with these other than I wanted something different for such a cool guy, so I asked him what he liked and what he was allergic to and apparently, as long as I didn’t make penicillin cupcakes I was good to go. His wife has recently lost a million pounds on Paleo and looks amazing so I like creating stuff that he can try and go home and tell her so she can still enjoy the occasional treat too!
Recipe: Paleo Amaretto Cranberry Chocolate Chunk Cupcakes
- 3 1/4 c. almond flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 3 eggs, beaten
- 3/4 c. honey
- 3/4 c. coconut oil, melted but not hot
- 1 tsp. vanilla extract
- 2 tsp. almond extract
- 1 c. dried cranberries
- 1/2 c. roughly chopped 70% dark chocolate, small (or mini chips)
- In one bowl, combine the almond flour, baking soda, and baking powder.
- In a large mixing bowl, add the eggs, honey, vanilla and almond extract.
- Slowly drizzle in the coconut oil as you’re beating the mixture. This prevents the coconut oil from cooking the eggs.
- Add in dry ingredients, cranberries, and chopped chocolate.
- Bake at 325 for 15-20 minutes, depending on oven and size. Just keep an eye on them till their brown on edges and pass the toothpick test.
- Makes 12 cupcakes
Disclosure: I am participating in the Verizon Wireless Midwest Savvy Gourmets program and have been provided with a wireless device and six months of service in exchange for my honest opinions about the product