Birthdays on top of birthdays on top of birthdays. With the recent birth of my first nephew, my family now has three birthdays in July. I love celebrating birthdays and buying gifts for others. As a treat for my nieces, I whipped up a batch of Paleo cupcakes. The girls gobbled them up. I really enjoy being home and cooking for my family. Children can be the toughest critics. If the meal passes my nieces’s standards, I know it is a winner! I have been cooking up a storm in my family’s kitchen and can’t wait to share more of my recipes!
Ingredients
Cupcakes
1/4 cup coconut flour
1/4 tsp ground sea salt
1/8 tsp baking soda
3 eggs
3 eggs
1/4 cup coconut oil, melted
1/8 cup honey
1/2 Tbls vanilla extract
1/8 cup salted almond butter
Frosting
1 oz non-sweetened baker’s chocolate
2 Tbls honey
1 Tbls coconut oil
1/4 cup almond butter
1 tsp vanilla
Directions
Heat oven to 350 degrees. In a food processor mix, coconut flour, salt and baking soda. Next blend in the remaining ingredients until smooth. Place 6 liners on a cupcake tray. Scoop in about 1/4 cup into each liner. Cook for 20-24 minutes or until a toothpick comes out clean. Cook for 1-2 hours.
Heat oven to 350 degrees. In a food processor mix, coconut flour, salt and baking soda. Next blend in the remaining ingredients until smooth. Place 6 liners on a cupcake tray. Scoop in about 1/4 cup into each liner. Cook for 20-24 minutes or until a toothpick comes out clean. Cook for 1-2 hours.
For frosting, break up baker’s chocolate square with a knife. Combine chocolate, honey and coconut oil into a microwave safe bowl. Heat in 30-second intervals until the chocolate is melted. Add in almond butter and vanilla. Using a hand mixer or whisk, mix all ingredients together until smooth. After cupcakes are completely cool, frost in a circular motion. Store cupcakes at room temperature for up to three days.
Cupcake recipe adapted from The Paleo Project.
Enjoy!
x vanessa
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