Author Archives: sweetlaurel

Valentine’s Cupcake Cake

Valentine’s Cupcake Cake

This is a fun Valentine’s Day favorite! If you’ve been following along, you know I make a special Valentine treat every year. Last year it was our decadent Chocolate Raspberry Cake, two years ago it was this Pretty Pink Heart Cake, and three years ago it was these adorable heart shaped Valentine’s Day Cookies. I had to one up them all, and here’s my answer: a cupcake cake! How cute?!!

For Vanilla Cupcakes

Ingredients:

2 1/2 cups almond flour

1/2 tsp baking soda

1/2 tsp Himalayan pink salt

2 eggs

1/4 cup coconut oil (melted)

1/2 cup maple syrup

1 tbsp vanilla extract

Directions:

Place eggs, coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated. Add almond flour, salt, and baking soda. Mix until batter is formed. Using ice cream scooper, scoop batter into prepared cupcake molds.

Bake about 20 -25 minutes. Allow to cool.

For Chocolate Cupcakes

Ingredients

2 1/2 cups almond flour

1 tsp baking soda

1/2 tsp pink salt

1/4 cup cacao

1/4 cup maple syrup

2 eggs

1 tsp vanilla extract

Directions:

Line cupcake liners with parchment or cupcake tins. Prepare oven by preheating to 350.

In a bowl mix almond flour, baking soda, pink salt and cacao. In another bowl, mix eggs, maple syrup and vanilla extract. Stir the dry ingredients into the the wet ingredients and mix until blended. Scoop in the cupcake tins and bake about 20-25 minutes. Allow to cool and prepare frosting below.

Coconut Buttercream

Ingredients:

1 cup coconut butter

3 tbsp 100% maple syrup or honey

1/2 tsp lemon juice

1/4 tsp vanilla extract

¼-½  cup coconut milk

Directions:

Mix all ingredients over very low heat.  Allow to cool. If it’s too thick, add a bit more coconut milk. Allow to cool completely before topping the cupcakes.

To assemble cupcake cake:

Using about 6-7 cooled cupcakes, place them on a large platter in a heart formation. Using the cooled butter cream, gently smooth over all cupcakes, joining them together with frosting. To make a heart stencil, simple use a 8.5\11 piece of paper and cut out a heart in the center. Place on top cupcakes and sprinkle with cacao or beet powder.  Store at room temperature for up to 2 days or overnight, covered in the fridge for up to 5 days.




Keto Moose Tracks \\ Sweet Laurel

Keto Moose Tracks Ice Cream

As you have probably gathered, I’m a huge ice cream fan! But I find it so hard to find a good ice cream that is both dairy free and refined sugar free. That’s why I created our amazing Coconut Ice Cream inspired by my favorite paleo ice cream shop in Venice called Kippy’s. This Moose Tracks recipe takes it to another level! It’s keto, so very low in sugar, and makes you feel like you just picked up a pint from your favorite artisanal ice cream shop!

Ingredients

1 pint coconut cream, raw & organic, at room temp

3 drops monk fruit sweetener or stevia extract

2oz. 100% cacao

1 tbsp coconut oil

1 tbsp peanut butter or Sunbutter

Directions

Combine the coconut cream and preferred sweetener by whisking them together. Place the mixture in a bowl, cover with plastic wrap, and chill completely in the fridge. Then run the mixture through an ice cream machine.  Place in the freezer.

After ice cream is finished and set in freezer, melt cacao with coconut oil over the stove, and stir in peanut butter or sunbutter and then swirl into finished ice cream. Then put back in freezer to set.

*note that if you’re in a rush, you can always buy the coconut ice cream at the store and swirl in the cacao & PB/SB mixture!

Chocolate Pots de Crème

Chocolate Pots de Crème

Sometimes we’re just in the mood for chocolate. This Pots de Crème is thick and decadent, satisfying that chocolate craving. It’s a super simple recipe and really easy to whip up while still having that gourmet feel. I love prepping this and putting it in the fridge when I’m having people over for dinner, everyone’s always so impressed!

Yield 6 servings

Ingredients

4 cups coconut cream or full fat coconut milk (my favorite brands are Lets Do Organic and Trader Joes Coconut Cream)

1 cup cacao powder

3/4  cup maple syrup

2 tablespoon vanilla extract

1/4 teaspoon Himalayan pink salt

Directions

In a saucepan, mix coconut milk or cream, maple syrup and cacao. Whisk constantly, until mixture is about to simmer.

Remove from heat and add the vanilla and pink salt. Pour into serving cups and allow to sit in fridge overnight or for at least 12 hours.

Serve with a tiny dollop of coconut whipped cream (recipe below).

Coconut Whipped Cream

Ingredients

1 can coconut cream or milk, refrigerated overnight

1 tablespoon maple syrup

Directions

Using your can of coconut milk that has been sitting overngiht in the fridge, remove lid and  scoop out the fat from the top of the coconut can. Gently fold in maple syrup and stir until cream is whipped. Serve atop Pots de Creme!

Coconut Snowball Cupcakes \\ Sweet Laurel

Coconut ‘Snowball’ Cupcakes

The holiday season may be over, but Sweet Laurel baking certainly is not! That’s the wonderful thing about these recipes; the healthy and nourishing ingredients mean you don’t have to reserve them for certain times of the year when you’re eating more sweets. We love these Coconut Snowball Cupcakes because they’re adorable and fun to make, especially in the winter. Enjoy!

*This recipe is for chocolate cupcakes, if you’re more of a vanilla cupcake person, use this recipe!

Cupcakes

Ingredients

2 1/2 cups almond flour

1 tsp baking soda

1/2 tsp pink salt

1/4 cup cacao

1/4 cup maple syrup

2 eggs

1 tsp vanilla extract

Directions:

Line cupcake liners with parchment or cupcake tins. Prepare oven by preheating to 350.

In a bowl mix almond flour, baking soda, pink salt and cacao. In another bowl, mix eggs, maple syrup and vanilla extract. Stir the dry ingredients into the the wet ingredients and mix until blended. Scoop in the cupcake tins and bake about 20-25 minutes. All to cool and prepare frosting below.

Coconut Buttercream

Ingredients:

1/4 cup coconut butter

2 tsp 100% maple syrup or honey

1/2 tsp lemon juice

1/4 tsp vanilla extract

1/4 cup coconut milk

2 cups Shredded Coconut Flakes for garnish

Directions:

Mix all ingredients over very low heat.  Allow to cool. If too thick, add a bit more coconut milk. Frost cooled cupcakes with coconut buttercream and then roll in shredded coconut

Classic Gingerbread \\ Sweet Laurel


Classic Gingerbread Cake

There’s nothing like a classic for the holidays! This Gingerbread Cake is a staple for us and is a great to have around the kitchen for afternoon snacking or in the morning with your coffee or tea. Try pairing this with one of our homemade coconut milk lattes!

Ingredients

1/2 cup coconut oil, melted, plus more for greasing pans

6 large eggs

1 tbsp vanilla extract

3/4  cup coconut flour

1/2 cup maple syrup

1/4 cup molasses

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon baking soda

1⁄2 teaspoon Himalayan pink salt

1 cup coconut  buttercream (for pipping)

Directions

Preheat the oven to 350°F. Line one 8 x 8-inch cake pan with parchment paper, then grease the sides of the pan (s) with coconut oil.

In a large bowl, whisk together the oil, molasses, maple syrup, eggs, and vanilla. In a medium bowl, whisk the coconut flour, cinnamon, ginger, cloves, baking soda, and salt. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.

Pour into 8×8 inch pan bake for about 30 minutes, until a toothpick inserted into the center comes out clean. Invert the cakes onto racks and allow to cool completely.