Cupcakes anybody?

So I have to admit, I have never really been a big fan of cupcakes  (I know, I know,  crazy because EVERYBODY loves them right now and all these specialty cupcake stores are opening etc etc etc.)  I guess I always found they were too "cake-y" and/or had too much sugar for my tastes.
Last week I found a recipe for a flourless chocolate cake at Elanas Pantry (one of my favourite inspirational websites for going Gluten Free).  Now I had previously tried a flourless chocolate cake that was made with chickpeas, to which I was told was "too dry" and the chocolate taste in that recipe was bitter... So I have to admit I went into this second version with some skepticism and didn't expect it to have a light, moist texture...Boooooy was I WRONG!  When I made the cake I remembered my husbands suggestion of making a "mini-cake" to sample before serving this creation to people, so I knew what it would taste like....  and this then led me to making a singular cupcake... YUM!

Today I wanted to make some mini cupcakes to take to an event as a gluten free option to share...
I modified Elana's recipe slightly;


3 large  Eggs (Separated)  *(I add extra yolks if  I've been doing other baking, or an extra egg)
1/4 tsp  Sea Salt
1/2 cup Agave Nectar *(Honey, or Pure Maple Syrup are what i have used)
1/4 cup Grape-seed oil
1 cup Mashed Bananas *(she says approx. 2, I usually use 3)
1/2 cup Cocoa Powder


1. In a blender (or food processor), whip egg yolks, agave (honey/maple syrup) and salt on med. for 1-2
    minutes.

2. Add grape-seed oil and bananas (I added them just in chunks today, not previously mashed), blend 1-
    2 minutes

3. Blend in cocoa powder until smooth

4. In a bowl, whip egg whites to stiff peaks

5. Gently fold blender contents into egg whites

6. Insert liners into mini-muffin pans

7. Pour batter into liners (almost to brim)

8. Bake @ 350' for 13-15 minutes until toothpick comes out clean.

9. Cool on rack

10.  Apply icing as desired (VERY tasty without icing)

Today given the fact that we are taking these cupcakes to an event I wanted to make some icing for them.  This one is QUITE the experiment for me but so far it tastes good...

I am going to call this the "Black and Blue (berry) Icing"

Ok I did this mostly by feel as far as ratios, but the icing is an approximate mix of;

3 Tbsp Blackberries (approx.)
1 dozen Blueberries
3 tbsp Coconut Oil (used instead of butter)
2 Eggs  (separate the whites)
2-3 cups Icing Sugar


1. Heat berries in microwave until soft,  then use stick blender and strain to get the juices but not seeds
    (ending up with approx 2 Tbsp of juices)

2. thaw blueberries in microwave until soft and then add into blackberry mixture, blending with stick
    blender until smooth

3. Cream together the coconut oil and icing sugar until smooth, then add in berry mixture

3. In a separate bowl, beat egg whites until stiff, then fold into the sugar/berry mixture.

4. chill to thicken,  once done, put into icing bag and ice cupcakes.

**My first try with this concoction was hmmm a little runny, I have put it on the cupcakes and then put the iced cupcakes into the fridge in hopes that it will harden somewhat.   I do really like the combination of the coconut oil flavour, and the berries...