I have to keep telling myself, progress not perfection, progress not perfection. This process has been a test of letting go of my “perfectionistic” tendencies, which is very important for someone like me. Did you know that perfectionism can be a stressor and contribute to adrenal fatigue? Well, now you do.
As I mentioned in my last post, one of the main reasons for moving from Weebly to WordPress is the automation factor. A lot of what I was doing in Weebly was manual. For example, to be able to make a recipe “printable”, I had to copy the recipe, paste it into my Google site, insert a picture, save, print, copy hyperlink and then take that link back to Weebly, edit the blog post and insert the link. Probably doesn't mean much to you, but it was several additional steps that took time. Precious time. Imagine my excitement when I realized that in WordPress, there is a recipe plugin called ZipList, that does it all for me. Talk about a timesaver! Woooo to the hoooo! I can hardly contain my excitement.
To celebrate, today I am going to publish my first “ZipList” recipe for healthy Double Mocha Cupcakes. If you follow Healthy Living How To on Facebook, I shared this recipe back in August, but for whatever reason, it never made its way to my recipe index, which means it was never here on the website. Score, for you. This recipe is nut free, dairy-free, sugar-free, gluten-free and low-carb, but don't be fooled, as not only is it healthy, these gems are ridiculously moist and really yummy!
Ingredients
- 1/4 c. Coconut Flour
- 1/4 c. Cocoa Powder
- 1 tsp. Aluminum-Free Baking Powder
- Pinch Celtic Sea Salt
- 1/4 c. Non-GMO Erythritol Granules
- 1/8 tsp. Pure Stevia Extract Powder
- 3 Large Organic Eggs
- 2 tsp. Pure Coffee Extract
- 1/4 c. Coconut Oil, Melted
- 1/4 c. Coconut Milk
- 1/4 c. Water
- 7 Tbsp. Non-GMO Erythritol Granules
- 2 Tbsp. Cocoa Powder
- 3 Tbsp. Coconut Oil
- 2 Tbsp. Coconut Milk
- 1 tsp. Pure Coffee Extract
- 10 Drops Liquid Vanilla Stevia
Directions
- In medium mixing bowl, sift together dry ingredients.
- In a smaller bowl whisk together all wet ingredients except coconut oil.
- Whisk wet into dry until smooth, then slowly whisk in melted coconut oil.
- Divide evenly between 8 muffin tins lined with non-stick baking cups.
- Bake at 350 degrees F for 22 minutes.
- Completely cool on rack before frosting.
- In a coffee grinder, grind erythritol granules until powdered fine like powdered sugar.
- In small bowl, sift together powdered erythritol and cacao powder
- Add coconut oil, coconut milk, coffee extract and stevia.
- With electric beaters on medium, beat together until frosting is light and fluffy.
- Frost cupcakes and enjoy!
