Why I’m a Dunking-Momma’s Son: The Story Behind my Dad’s Desserts
It’s not everyday you get to share in the love of a dessert, but it’s a rare occasion when it does happen.
It’s hard to believe I’ve been sharing these sweet treats with my mother for over 40 years now.
But when my mom came home from work one day, she brought me this plate of homemade cake and the next she put a slice of bread on it.
So here’s my mom’s recipe for making homemade cupcakes.
And yes, it’s really easy.
The recipe is based on this recipe from the Food Network show Kitchen Confidential, which is great for anyone who loves making delicious cupcakes but wants to know how to make them from scratch.
I like to use a recipe that has a sweetened condensed milk flavor that is a bit more sweet and less salty.
This is one of my favorite things to do, because it’s easy, and it’s so delicious!
Plus, this recipe is super simple, and you can make it at home, too!
I’m sure there are tons of ways to make cupcakes, but I think these are the best!
(Recipe from the Kitchen Confident cookbook, page 39) This recipe makes a large cupcake that will fit in a 12-cup container or just fit in the refrigerator for up to 24 hours.
To make it gluten-free, you’ll need: 2 cups unsweetened shredded coconut milk, 1/2 cup coconut flour, 1 1/4 teaspoons baking powder, 1 teaspoon baking soda, 1 tablespoon ground cinnamon, 1 cup granulated sugar, 1 egg, and 1/3 cup butter.
In a medium bowl, whisk together the melted butter and coconut milk.
Add the dry ingredients to the butter mixture, mixing until well combined.
Pour the batter into prepared muffin cups, filling them about 1/8-inch thick.
Bake for 10 to 15 minutes, until a toothpick inserted in the center comes out clean.
Cool completely before removing to a wire rack to cool completely.
To serve, place a scoop of the batter onto a serving plate.
Garnish with the cinnamon frosting and sprinkle with chopped pecans and chopped walnuts.
If you are using coconut flour in place of the powdered sugar, just whisk the powdered mixture together until it becomes smooth.
To use a large bowl, mix the melted coconut milk and the powdered ingredients together.
Place the cupcakes into a large mixing bowl.
Pour in the coconut flour mixture and stir until thoroughly combined.
Then add the powdered chocolate chips, egg whites, and powdered sugar.
Mix until completely combined.
Place each cupcake into a muffin tin.
Bake the cupcake for about 20 minutes, or until the tops are lightly browned.
Cool slightly before removing from the muffin tins.
To make the frosting, melt the butter in a medium saucepan over medium heat.
Stir in the powdered sugars and chocolate chips.
Pour into a bowl and whisk until smooth.
Then sprinkle the top of the cupcakes with the powdered frosting.