You know the old saying,
Well, this week life handed me molten chocolate cake instead of chocolate cupcakes. I had 21 dozen cupcakes plus a cutting cake to get done for a wedding so I was recalculating my recipe to make more cupcakes at one time. I also had a little bit of a fuzzy brain for various reasons. I double checked my calculations and through my fuzzy brain I kept thinking, the sugar amount cannot be right, check it again. After three times, I got tired of trying to decipher what my fuzzy brain was saying and I made my cupcakes. Being the thorough person that I am, I proceeded to fill the cake pans, pop them in the ovens and also filled 5 dozen beautiful Italian tulip liners with the rest of the batter so that I could start on my next batch. 15 minutes into the baking of the cakes, I knew I had made an error in my recipe, but I was committed to making all 5 dozen cupcakes and the cakes that were already baking in the oven.
I want to rename this “The Most Popular Cake You Will Ever Make”, but that’s pretty long and it’s not going to help you find the recipe again. I’m pretty sure it really is the most popular cake you will ever make. Even better than that it’s easy and you will really, really, really like it, a lot. It get’s better than that. It freezes beautifully for up to 6 months. No, this is not a knife infomercial. Yes, you should make this cake as is and then make it again with whatever substitutions you think you should make. May I present, for your eating pleasure (I guess if you don’t make it, it’s only for your viewing pleasure. That would be a shame.), the Strawberry Chantilly Cake.
Moist and coconut flour are not too often synonymous terms.
Let’s be real for a moment. These are not bakery style or even boutique-cakery cupcakes, but they are a lower gluten, lower carb, somewhat healthified version that is moist and delicate and have a delightful vanilla essence. It’s seems unbelievable to have a tasty, guilt-free dessert, but take a bite in honor of being able to believe it!