Eat these in moderation! Although they are gluten-free/dairy-free, they still contain sugar and should not be part of your regular Paleo/Primal diet.
In celebration of a very special girl’s birthday – Sio’s (one of the founders of Crossfit Quantum) – I wanted to test out my skills to see if I could do the unthinkable….make a Cupcake using paleo-ish ingredients! What the what?!?! Impossible! No. The cake was easy as I used the same recipe as my Pineapple Upside-Down cake (sans pineapple)…it was the icing that was going to be the challenge. After scouring the internet for recipe ideas, I stumbled upon a world of fellow ‘healthy’ bakers – people whose lifestyle is foreign to me, aside from the fact that I heard Demi Moore might subscribe to this way of life – they are Raw foodies. I highly recommend using “raw” as a search term when looking for recipes because you’ll find some amazing raw food blogs that can provide wonderful inspiration for Paleo meals. I found the icing recipe from The Sunny Raw Kitchen blog and modified it a bit.
Ingredients (makes 12 cupcakes)
Cake
– 2 Tbsp coconut oil
– 4 Tbsp coconut milk
– 1/2 Cup coconut flour
– 2 Tbsp raw honey or maple syrup
– 1 Tbsp pure vanilla extract
– 3 eggs
– 1 tsp aluminum free baking powder
– 1/2 tsp salt
– 2 whole mashed bananas (very ripe)
– 1/4 C toasted coconut shreds (for the garnish on the icing)
Icing
– 1/4 Cup macadamia nut butter
– 1/4 Cup coconut milk
– 2 Tbsp coconut sugar (I found mine at The Big Carrot in Toronto). You could sub raw honey or maple syrup.
– 1/2 Tbsp lemon juice (or more)
– 1/4 Tbsp 100% vanilla extract
– 1/8 Cup coconut oil
Directions:
- To make the icing:
- Melt the macadamia nut butter (especially if you’ve had it in the fridge) so that it’s smooth and easy to mix. Melt the coconut oil with the coconut sugar.
- Mix all of the icing ingredients together thoroughly. Refrigerate for a few hours until it’s texture is similar to icing.
- For the cupcakes:
- Pre-heat oven to 350
- In a bowl, mix together coconut flour, salt, baking powder, coconut milk, vanilla extract, bananas and eggs
- Melt the coconut oil and honey/maple syrup and then slowly add it to the mix.
- Mix together thoroughly and pour into greased (use coconut oil or non-stick spray) muffin baking pan.
- Bake for about 20-30 minutes – check after 20 minutes because you might have a better oven. You want to be able to stick a fork into the middle and have it come out dry.
- Remove from oven and let it cool completely (otherwise the icing melts off)
- To toast the coconut, spread it out on a baking sheet and pop it into the 350 oven for 5 minutes. Shake it around and put it back in for another 2 minutes or until it’s toasted.
- Spread the icing on top of each and sprinkle with toasted coconut
February 24, 2010 at 8:13 pm
[…] Dessert Cocoa Hazelnut Mousse Paleo Cupcakes […]
February 24, 2010 at 9:37 pm
mostly-primal birthday girls says “best cupcakes ever” and the icing was beyond delish!
February 25, 2010 at 7:59 am
I was waiting for you to write that! This one definitely needed Primal B-day Girl’s testimonial.
March 25, 2010 at 1:47 pm
Oh my gosh these are so good! We went up to a maple syrup farm last weekend and bought handmade maple butter. I iced it with that and they were delicious! Thanks cpg!
March 25, 2010 at 6:37 pm
Maple butter! Mmmmmmmm…that sounds amazing!
July 5, 2010 at 4:29 pm
[…] Make sure you grease your pans really well, that’s a big problem I tend to have. I also added a Macadamia Nut Icing from Cosmopolitan Primal Girl’s Blog. Finished product with […]
July 17, 2010 at 4:04 pm
Thank you so much for this recipe! I made just the cupcake part for my pregnant belly and for my son who is a cupcake fanatic and it was awesome! I posted it on my blog:)
October 23, 2010 at 8:55 pm
I made these and brought them to work, where everyone is mostly Paleo, and they were all gone within 10 mins! They were so good! And hopefully they inspired the non paleos! 🙂
December 29, 2010 at 8:07 pm
im dieing to try this
December 29, 2010 at 8:07 pm
i cant wait to make these..
February 26, 2011 at 3:07 pm
Is 1/2 cup really enough flour? I want to make these, but thought I had better check first! Thanks.
February 26, 2011 at 8:58 pm
@Barb – Yes…a little goes a long way with this stuff. Start with 1/2 a cup and if you feel the batter is too watery, add a bit more. But if you use too much i can get really dense and dry.
April 14, 2011 at 8:51 am
I made this recipe and took it to a baby shower at our cross fit gym… they did not disapoint! Thanks for sharing 🙂
April 21, 2011 at 12:35 pm
I was woundering for the icing could you use almond butter instead ? I cant seem to find macadamia nut butter any where.
April 21, 2011 at 7:12 pm
Yes you could….but cashew butter would work better of you can find it