Tuesday, February 11, 2014

Tipsy Cakes

Love and snow is in the air. Anyone from the south can tell you that if there is even a chance or the white stuff everything shuts down. Fortunately for us we love these impromptu family days. My husband uses them to get projects done and I use them to cook fancier fare. This recipe looks and tastes amazing, but is actually very simple to execute. I’m always looking for single serve desserts because in our house ‘if I bake them, we will eat them’. This recipe comes just in time to make you and your sweetie a tipsy treat (and 1 extra to share!)

Tipsy Cakes

Gluten Free*
Makes 3


1 tbl coconut oil or grass-fed butter, melted
1 tbl maple syrup
2 tbl amaretto*
1 egg
1/3 cup almond flour
1 tbl coconut flour
1/8 tsp baking soda
pinch sea salt


3 strawberries
1 tbl coconut butter
1 tsp amaretto*


½ ripe avocado
2 tbl maple syrup
1 tbl grass-fed butter, softened
1 tbl cocoa powder
¼ tsp vanilla powder

To make the cakes, whisk together the melted coconut oil or butter, maple syrup, amaretto, and egg. Add in the almond flour, coconut flour, baking soda, and salt and mix, make sure to get out any clumps. Line a cupcake pan with 3 liners and evenly distribute the batter amongst them. Bake on 350oF for 15 minutes until the tops are firm to the touch. Set the cakes on a plate in the freezer to chill while you make the filling.
To make the filling, blend all of the ingredients in a small food processor until mostly smooth. Scoop into a small container and set it in the freezer while you make the icing.
To make the icing, blend all of the ingredients in a small food processor until smooth, scraping down the sides as needed. Scoop into a plastic bag and set in the freezer to firm up some.
By the time your have made the filling and icing the cupcakes should be cool enough. Take them out and cut a whole in the center of the top for the filling. Fill with the strawberry filling. You may have a little filling leftover, depending on how big your hole is. The icing should be firm enough to pipe now. Cut the tip off of the plastic bag and pipe the icing on top of the cupcake, covering the hole. Put them pack into the freezer for about 30 minutes to firm up.  Store in the fridge.

Bake a cool the cupcakes

Cut holes in the center


Notes and Substitutions

  • *Some brands of amaretto are gluten free (Disaronno for sure). If you don’t react strongly to gluten the small amount of amaretto in this recipe probably wont bother you anyway, only you know your intolerance level.
  • For the cake, I don’t recommend an egg substitute, this recipe really relies on the properties of the egg, however, I haven’t tried a chia or flax egg, so it may work.

What is your favorite small serving desert?

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