This came out of my craving for cake! This summer I have been to several parties and weddings where beautiful, temping cakes were served. I decided I would create a version of cake to fit my lifestyle. The results were delicious and didn't last long in our kitchen! We ate it before I could get a picture taken- I'll take a picture next time. This is a small recipe so feel free to double after you try it. (I like to try small recipes to see if I really like it before making a lot).
For the cake:
3/4 C. spelt flour
1 tsp baking powder
1/8 tsp salt
2 1/2 T. olive or coconut oil
1 tsp vanilla
2 T. cacao powder
4 packets stevia powder (or about 16 drops of liquid) this makes for a very lightly sweet cake, if you like more sweetness- try adding a little more stevia.
1/4 C. plus 2 1/2 T water
Mix all dry ingredients and set aside. Mix all wet ingredients in separate small bowl. Combine dry and wet ingredients and stir until well mixed.
Divide batter into greased muffin tin. (8-9 mini muffins or 4-5 regular muffins)
Bake on 350 for about 20 minutes. Let cool. Cut each cupcake in half and spread icing. Place the top back on the cupcake and top with a generous amount of icing. Place in refrigerator to let the icing firm up. Store cupcakes in fridge for up to three days.
For the cream cheese icing: follow link Cream Cheese Icing (you will need less than half this recipe if you make a single recipe above.)