Do you like how I always have an exclamation mark in my blog post titles? It’s because I get really excited about food. And then even more excited because I made said food. And then even more excited because it actually came out and was photograph-able. This recipe my friends, came out PERFECT! I’m so excited to share it with you especially since it’s our last dessert post for 30 days. Gulp. Don’t worry, we’ll be better people for it. If I don’t tear my eyeballs out.
So I actually can’t really take credit for this recipe. It’s one I found by Martha Stewart that I just Paleoized for you (me). And it came out incredible. Like extraordinary even. When I was younger I thought Martha Stewart was soooo lame. I was like who cares about recipes and patterns and crème brûlée and cooking TV shows and insider trading. Now I think she’s pretty much the coolest ever. Not only does she have these amazing recipes and ideas, but she comes up with cool ass crap for every holiday ever and let’s face it guys, she’s basically the reason Pinterest was invented. AND she’s done hard time people. She’s wins at life. Not only does she have her own magazine kind of cred, she’s got street cred. Just saying. I just have Paleo blog cred. Kinda. Not even really though. Sigh. This recipe is super easy. You’ll be in and out in an hour. It looks fancy schmancy but really it’s just two cupcakes sandwiched together with delicious crap in between and on top. Yum.
SO are you guys ready for our WHOLE30?!?! I know I sure am. There is only one small teeny weeney little itty bitty problem. I had a last minute San Francisco trip pop up. See I work for this REALLY super awesome rad company and they are throwing us a huge party on October 3rd, all expenses paid, so Brad and I are flying up and decided to just make a mini-vacay and spend the weekend in San Francisco! Great right?! Wrong. Not if I just started a Whole30 and can’t drink alcohol or visit all my favorite restaurants. So instead of torturing myself and crying non-stop during the entire weekend getaway, I decided to just push my Whole30 back to October 6th and finish on November 6th. So if you aren’t quite ready now you have a few extra days. 😉 If you are REARING to Whole30 the crap out of life then start with Ciarra of Popular Paleo on October 1st! She and I are teaming up to bring you awesome Whole30 and Sugar Detox recipes all month long. Get excited! You know what else you should be getting excited about? These Paleo Boston Cream Pie Cupcake Bites.
Paleo Boston Cream Pie Cupcake Bites
*Makes 12 servings
Vanilla Cream
Ingredients:
2 egg yolks
3 tablespoons raw honey, softened
2 tablespoons coconut palm sugar
2 tablespoons plus 1/2 teaspoon arrowroot starch/flour
pinch of pink himalayan salt
1 cup canned coconut cream/milk, full fat, room temperature
1/2 teaspoon vanilla
Cupcakes
Ingredients:
1 & 1/2 cups fine blanched almond flour (Honeyville)
1 & 1/2 teaspoons baking powder
1/2 teaspoon pink himalayan salt
1/2 cup canned coconut cream/milk, full fat, room temperature
6 tablespoons unsalted grass-fed butter, plus more for greasing
3 eggs
1 cup coconut palm sugar
1 teaspoon vanilla
Chocolate Ganache
Ingredients:
1 cup Enjoy Life Mini Chocolate Chips
1/4 cup canned coconut cream/milk, full fat, room temperature
4 tablespoons unsalted grass-fed butter
1 teaspoon vanilla
Directions:
1. Start by making the Vanilla Cream. In a small bowl whisk egg yolks together until smooth, set aside. In a medium saucepan combine honey, coconut palm sugar, arrowroot, and salt and stir over medium heat. Add milk in a slow steady stream. Stir and let cook until the mixture begins to boil and thicken, about 5 minutes.
2. Pour 1/3 of the milk mixture into the yolks and stir together with a whisk until combined. Then pour back into the saucepan with the rest of the milk mixture and cook over medium heat, stirring often, until thick, about 3 minutes. Now stir in the vanilla.
3. Use a fine sieve to pour the vanilla mixture through into a small bowl. Cover it with plastic wrap and press the wrap down directly on to the surface of the cream. Refrigerate until very cold, an hour at least. While you wait prepare your cupcakes and chocolate ganache.
4. Preheat oven to 350. Grease a mini cupcake pan very liberally with butter. In a large bowl combine almond flour, baking powder and salt, use a fork to stir together. Warm coconut cream/milk and butter in a saucepan over low heat.
5. In a separate large bowl, whisk together eggs and coconut palm sugar. Then fold in the dry mixture.
6. Bring the coconut cream/milk and butter mixture to a boil. Add this mixture to the batter and whisk until smooth. Now stir in the vanilla. Pour batter into a Ziploc bag, cut a small hole in the corner. Transfer batter to prepared pan, filling to the top. Bake for 10-12 minutes or until a toothpick comes out clean. While you are waiting for the cupcakes to cool, go ahead and make your chocolate ganache.
7. Using the double boiler method melt together the chocolate, coconut cream/milk and butter. Once melted and combined stir in the vanilla. Transfer ganache to a Ziploc bag once it’s cool enough, and cut a small hole in the corner tip.
8. Once your cupcakes are cool, remove two from the pan at a time. Squeeze a layer of vanilla cream over the top of one cupcake and then flip the other one upside down and use it to sandwich the two together. Then pour your chocolate ganache over the top and enjoy!
Notes:
You may have noticed above it says Coconut Cream or Coconut Milk. Coconut Cream can be found at health food stores like Sprouts or Whole Foods next to the regular coconut milk. I prefer it because it’s a little thicker than normal coconut milk, so if you can find it use it, if not coconut milk will work just fine.
You guys, I LOVE this recipe. This recipe would be so fun for a dessert table at a party since they are sexy little bite sized pieces of Heaven. Yes I called them sexy. Brad said this was the best dessert recipe I’ve made so far. He kind of freaked out about it which is weird since he hates desserts. I ate 2 and then brought the rest in to work. Otherwise I would have eaten every single last one of them. #dessertbloggerproblems. Sooooo anyway have a great week and I’ll talk to you when I get back from San Francisco! I’ll tell you all about what I ate, drank, and saw! Don’t act like you aren’t excited.
32 Comments on Boston Cream Pie Cupcake Bites
6Pingbacks & Trackbacks on Boston Cream Pie Cupcake Bites
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[…] will likely never make these gorgeous Boston Cream Pie Cupcake Bites, but they bring to mind a time when my mom absolutely slaved in the kitchen one Friday night to […]
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[…] Boston Creme Pie Cupcake Bites […]
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[…] 12. Boston Cream Pie Cupcakes If you want a cupcake that doesn’t look exactly like a cupcake, but still tastes amazing, you have to go with these Boston Cream Pie cupcake bites. They are smothered and covered with yummy vanilla cream and chocolate, and no grains have been harmed in the making of this recipe. You can enjoy the familiar taste of Boston Cream Pie without the familiar stomachache afterward. The one thing you’ll notice when eating Paleo is that you can get full without feeling stuffed or gross after you eat. […]
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[…] 7. Paleo Boston Cream Pie Cupcake Bites […]
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[…] 15. Paleo Boston Cream Pie Cupcake Bites […]
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[…] Click here for the recipe. Ingredients: egg yolks, raw honey, coconut palm sugar, arrowroot starch/flour, pink himalayan salt, coconut cream/milk, vanilla, blanched almond flour, baking powder, ghee or butter, eggs, chocolate chips. […]
Molly
September 30, 2013 at 11:03 am (10 years ago)Boston cream pie is my favorite, and these are adorable! Well worth an exclamation point or two!
Vanessa Barajas
September 30, 2013 at 11:47 am (10 years ago)Molly, if Boston Cream Pie is your favorite you HAVE to make these! You’ll die! I like Boston Cream Pie as much as the next guy and I was literally FLOORED by how good they were!
Renee
September 30, 2013 at 11:48 am (10 years ago)I’m not sure if you meant baking soda in the ingredients list. Baking powder has cornstarch in it. I only mention it because I made a ‘paleo’ Pumpkin Bread recipe and it called for baking powder. I read this blog post from The Paleo Mom and had an “ah-huh” moment as to why my psoriasis had flared up overnight. Although, Sarah does mention a “corn free” version of baking powder that uses potato starch instead. http://www.thepaleomom.com/2012/11/the-science-and-art-of-paleofying-part-3-leavening-and-fats.html.
Vanessa Barajas
September 30, 2013 at 12:04 pm (10 years ago)Great question! You can make homemade baking powder by putting 1 teaspoon baking soda and 2 teaspoons cream of tartar into a bowl.
Mix until thoroughly combined. Measure out your portion and use right away. Hope this helps!
Cathy
September 30, 2013 at 12:06 pm (10 years ago)I love Boston Cream Pie, so I can’t wait to try these. Thanks for your “creativeness”.
Vanessa Barajas
September 30, 2013 at 3:56 pm (10 years ago)You have to try them! So yummy and easy!
Laurie
September 30, 2013 at 1:18 pm (10 years ago)You are AMAZING!!!!
Vanessa Barajas
September 30, 2013 at 2:20 pm (10 years ago)Oh why thank you! Flattery will get you everywhere! 😉
Taylor Made It Paleo
September 30, 2013 at 2:12 pm (10 years ago)OMG I HAVE THE SAME COLLINDER (I think that’s what it’s called?) WITH THE STARS. Actually it’s my mom’s and I’m pretty sure it’s 50 years old. But it looks pretty darn similar. I’m convinced we are the same human.
Vanessa Barajas
September 30, 2013 at 2:23 pm (10 years ago)Dude it’s totally OLD school, it was Brad’s Grandma’s so yes it’s like 50 years old and I love it! We are absolutely the same human. We were cloned obviously.
This Sydney Life
September 30, 2013 at 5:31 pm (10 years ago)Hey ho, possum! You TOTALLY have Paleo blog street-cred. I always get a kick out of reading your posts (and – just quietly – your pics are fab, too).
I have no idea what a Boston cream pie is, but your paleo version looks sensational.
And, for the record, I’m not sure I love Martha as much as you do BUT she is kind of like a car crash. I can’t help but look at the stuff she does (and there’s no question she’s prolific!)
Vanessa Barajas
September 30, 2013 at 9:57 pm (10 years ago)TSL I’ve missed you so! Thanks for the cred props. 🙂 You should Google ‘Boston Cream Pie’. It’s kind of like an eclair but in pie/cake form. That’s what the flavors taste like to me anyway. Yum. Love your car crash Martha Stewart comparison, it’s perfect! Oh and thanks for the compliment about my pictures, I’m saving up for a real camera!
This Sydney Life
October 1, 2013 at 12:56 am (10 years ago)I’ve had my folks over from NZ and have been spending more time in the kitchen than usual. Sorry Possum. Back now.
Off to google Boston Cream Pie…
Eduard Schwan
September 30, 2013 at 8:32 pm (10 years ago)I must say that this recipe is worth, dare I say it, THREE exclamation points!!! What have you done? I am never one to over-use punctuation like that. 🙂 Some of your prior delicacies, although great, had a bit of a dense chunky texture to the almond flour “cake”, which wasn’t bad, but was rather unusual. This cakelette however, was not only deliciously tasty, but smooth and fluffy like cake. Luckily there was only one left, because I could have eaten… well, “several” more!
You really nailed this one… it will be a much-savored-and-talked-about hit at any party!
Vanessa Barajas
September 30, 2013 at 10:00 pm (10 years ago)3 exclamation marks?!?! Oh my! Or maybe 3+? Get it 😉 Glad you liked these, I’m telling you it’s the new almond flour I’ve been using, it’s a game changer for sure. I like how you called it a cakelette, great description. 🙂 Thanks Eduard!
teva
October 2, 2013 at 9:19 pm (10 years ago)These look seriously amazing. And sexy. I can’t wait to try this recipe!!
JenninMagnolia
October 10, 2013 at 5:42 pm (10 years ago)Hello! I have a question. I just made these and the cakes wouldn’t release from the pan. I greased the pan well with butter. Plus is was a nonstick mini pan. I have gone over the recipe over and over and swear I did it right? Did you have a problem at all getting them to let go? Thanks for the awesome recipe though. Looking forward to trying again.
Vanessa Barajas
October 10, 2013 at 6:04 pm (10 years ago)Oh no! I didn’t have a problem, they popped right out! I greased very liberally because all my stuff always sticks.did you use a mini pan or regular? Next time just go crazy with the greasing! Triple coat even! 😉
Vanessa Barajas
October 10, 2013 at 6:06 pm (10 years ago)Also make sure they are completely cooled before trying to remove. Did you try to take them out to cool on a rack? I can update the recipe to “let cool in pan”.
Megan
October 15, 2013 at 6:24 am (10 years ago)Reblogged this on Blondes Love Cupcakes and commented:
This is amazing. I want everything on this blog check it out!! <3
Craig
December 14, 2013 at 4:17 am (10 years ago)Any substitute for arrowroot starch having trouble finding it?
Vanessa Barajas
December 15, 2013 at 10:02 am (10 years ago)Look for Arrowroot powder in the spice section of your grocery store. It’s the same thing. Hope that helps!
Liz
January 7, 2014 at 6:27 pm (10 years ago)Can you use any other nut flour with these treats? I am so allergic to almonds. Actually I really can’t have any nuts, but I wanted to make them for family. I can’t even touch almond products or I will break out. Maybe chestnut flour? I saw one comment says that the almond flour (and specific brand) is what made them light and cake like. Thanks!
Vanessa Barajas
January 8, 2014 at 8:45 am (10 years ago)Hi Liz, yes I recommended the Honeyville brand because it’s super fine jet milled flour and makes a huge difference when baking. If you can’t do almond feel free to sub another nut flour. Trader Joe’s just came out with cashew flour that would probably work. You could also try using a mix of a nut flour with tapioca or arrowroot flour. Enjoy!
Lynn
June 25, 2014 at 10:46 pm (9 years ago)OMG! I thought I loved you when I made your salted caramel cheesecake. But now I’m head over heels in love wit you! I just put my last batch in the oven.
But I was wondering what the best way to to store these. Should I assemble them and put them in the fridge or should I leave them disassembled and just assemble them before we eat them?
Thank you so much Vanessa!
Vanessa Barajas
June 26, 2014 at 9:39 am (9 years ago)Great question! I leave them un-aassembled and then assemble right before I’m about to chomp them! The cream mixture holds up well in the fridge. 🙂 These are one of my personal favorites! I’m so happy you made them!