Blackberry Spice Cupcakes with a Maple and Brown Sugar Meringue

Are you looking for something different?  Not your everyday cupcake?  You found it! 

Okay, I will tell you I love this cake, but when I first tried it I wasn't sure...but after eating more cupcakes then I'd like to admit, I decided that it is pretty dang good.  It's not your every day cake, but it's perfect if you're looking for something different.  My little one absolutely loved these and devoured his faster than I thought was possible. So, if you're looking for something other than your typical chocolate, yellow, or even carrot cake, you're reading the right post!

Blackberry Spice Cupcakes
4 eggs
1 1/2 cups coconut sugar
1/4 cup honey
1 cup coconut oil
2 cups blackberries
2 cups gluten-free flour blend
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg

Directions

Preheat oven to 350F. Line muffin tins with liners and set aside.

In a large bowl, beat together eggs, coconut oil, coconut sugar, and honey.  Add in the blackberries and mix well. In a separate bowl combine the dry ingredients.  Add the dry ingredients to the wet ones and mix well. Scoop into muffin cups.

Bake at 350F for ~20 minutes for cupcakes, or until golden brown and a toothpick inserted into the center of a cupcake comes out clean.

Let the cupcakes cool for a few minutes in the pan then turn them out onto a wire rack and cool completely.

Maple and Brown Sugar Meringue 

(i.e. Swiss Meringue)

4 large egg whites

1 cup coconut sugar

2 tablespoons pure maple syrup

1/8 teaspoon salt

1 teaspoon vanilla

Directions:

Prepare a double boiler, if you don't have one use a saucepan filled up to 1" with water.  Heat the pan over medium heat to allow the water to simmer.

Combine the egg whites, coconut sugar, maple syrup, and salt in a heat proof bowl and place the bowl over the saucepan. Whisk the mixture constantly over the simmering water until it is hot to the touch, it takes about 5 minutes.

Transfer the mixture to your stand mixer and whip the mixture until stiff peaks form, add in the vanilla and mix until combined.  (Note: I have found the the coconut sugar does not lend to light, fluffy, stiff peaks, it continually gives me softer peaks, but still tastes incredible).  Use the meringue immediately...it does not last like frosting.

This post was shared on Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Allergy Free Wednesdays, Whole Food Fridays, Allergy Friendly Fridays, and Gluten Free Fridays.