I can’t believe this is my first post since March! I’ve had so much to share but my time was taken with other things… my Spring was busy with design work (my other business is a custom cookbook design business, Heirloom Publications) and my Summer with in-person nutrition clients. All so great, but it took me away from my blog for longer than I anticipated.
Until now. I recently made these coconut cupcakes that were so delicious I knew I had to make the time to get the recipe up on here.
So as promised, here is my newly discovered and perfectly tweaked coconut cupcakes. These cupcakes are a delicious way to celebrate a loved ones’ birthday or other special occasion. Not that you really need an excuse, as they’re made up of only healthful ingredients. I’ve tested them on both big and little kids and they’ve been an absolute hit. I seriously can’t believe how quick and easy this recipe is, and how successful it is at satiating the sweetest of tooths! The hard part is eating just one…
These cupcakes are gluten and dairy free, as well as GAPS, SCD and Paleo-diet friendly! So they really compliment many needs which can be especially challenging when entertaining a large group of people.
And…the best part of all is that they don’t taste the least bit alternative or lacking any of the “real thing.” I mean it. These really are that good. I was inspired by a recipe that I found on Health Extremist and just tweaked it a bit to match my tastes.
So without further ado…here’s the recipe:
Makes 12 cupcakes
For the cupcakes:
- ½ cup coconut oil, melted
- 1 cup coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
- pinch or two of sea salt
- 8 cage-free eggs
- 3/4 cup raw honey
- 4 tbsp almond milk, unsweetened
- 1 tsp apple cider vinegar
For the “icing:”
- 1 can of coconut cream (chilled in the fridge for at least 2 hours)
- 1 tsp honey
- dash of real vanilla extract
- ½ cup of berries (strawberries, blueberries, raspberries) for a natural tint of colour
Preheat the oven to 350 degrees.
In a small saucepan, melt the coconut oil on low heat. When melted, remove from heat and set aside to cool.
In a large bowl, mix all the dry ingredients well with a whisk or wooden spoon until well-mixed.
In another large bowl, mix the wet ingredients (except for the oil!) with a whisk until well-combined.
Pour the wet ingredients into the dry bowl. Mix well with a whisk or a wooden spoon until the batter starts to come together and thicken up. Add the cooled oil at the end and stir well.
Lightly grease a muffin pan with coconut oil.
Pour the batter evenly into 12 muffin tins (I used a spoon). Bake for 15-20 minutes or until the cupcakes are golden brown and cooked in the centre. Remove from oven and allow to cool before icing and serving.
(Now would be a good time to do the dishes so that you’re not facing a giant mess at the end of the day!)
For the icing:
While the cupcakes are cooling, you can prepare the icing!
Combine the creamy part of the coconut cream (and discard the watery parts) with the vanilla and honey. Use a mixer to mix it altogether, or do it vigourously by hand using a fork or spoon. Mix until light and fluffy and well-combined. Note: if you don’t want white cupcakes, you can create a soft pink, blue or purple hue by warming some berries in a small saucepan on the stove. Add the resulting juice from the berries into the icing mix and voila! You’ve got beautiful, softly tinted cupcakes without adding toxic food colouring.
Throw a candle on, chew well and enjoy xo.
p.s. if you get a chance to try these out, do let me know what you think! xo
p.p.s. to mix these up a bit, you could turn them into a morning muffin by adding ½ cup of fresh or frozen blueberries, or crushed nuts