What are some of your favorite food combinations? Peanut butter and jelly? Strawberries and milk? Steak and eggs? It seems no matter what the combination, the teaming up of two great flavors always brings an added level of taste and excitement.
When it comes to gluten-free products, no combination works better than the dynamic duo of our popular blanched almond flour and our impressive organic coconut flour. Both work wonders on their own, but teamed together in one recipe and you have a gluten-free, paleo friendly power pack that can’t be beat. It’s like these two flours were born to work with each other.
Today’s recipe showcases everything we love about food combinations! Created with both our Almond and Coconut flour, then topped with an out of this world delicious chocolate whipped cream, these vanilla cupcakes will give you all the taste without all that gluten! One bite and you’ll wonder why you never joined these two forces before. Grab the apron, let’s start baking Almond Flour Vanilla Cupcakes!
Preheat oven to 400 degrees.
In a large bowl, combine all ingredients and blend well until batter is smooth, but thick.
Fill greased muffin tins about 3/4 the way full.
Bake in oven at 400 degrees for 10 minutes. Remove and allow to cool on a wire rack.
While cupcakes are cooling, make your whipped cream by combining heavy cream, agave nectar, and cocoa powder, and mixing with an electric hand mixer until you get light, fluffy peaks. Place in an icing bag and pipe on top of cupcakes. Serve.
These cupcakes are the perfect showcase of what two powerhouse ingredients can do! The sweet tastes of almond and coconut fill this baked treat with a delicious aroma and flavor you can’t find anywhere else. Topped with the awesome chocolate whipped cream and you’ve got a dessert the family will beg for time and time again. And best of all, it’s gluten free!
It’s good to combine foods, flavors, and ingredients, and this cupcake is the perfect example why.