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)
– 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)
– 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
- 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