I hardly ever go to the movies and this past week I went twice. Gotta love having the summer off. First I saw Man of Steel, which was pretty good and Superman is rather attractive (plus we went to an early matinee so the theater was basically empty). We also went to The Heat the day it came out. I’m not a fan of crowds, but this movie was so hilarious it didn’t matter. You laugh the entire time. Those are my in depth movie reviews for the week- you’re welcome. I actually invest myself more into So You Think You Can Dance. I’m still waiting for a season to to win me over since I’m still obsessed with season 4 (they’re on season 10.) Last week was a good start though. I clearly find substantial things to fill up my time off. Fortunately baking consumes quite a bit of my time. I’ve had some interest in paleo cupcakes lately, so I thought I’d share the vanilla cupcakes I made earlier this week. I may have had these for dinner the day I baked them. They don’t even need frosting. A while back I found a gluten-free cupcake recipe book at the grocery store and to my surprise most of the recipes were paleo. This recipe came from that book, although I made a few changes. She has some good GF recipes on her blog, so you should check her out.
Paleo Vanilla Cupcakes (~7 cupcakes)
- 1/2 c. + 2 Tbsp. coconut flour
- 1/2 tsp. sea salt
- 1/4 tsp. baking soda
- 4 eggs
- 1/3 c. olive oil
- 1/2 c. honey
- 1 Tbsp. vanilla
Preheat the oven to 350* and line your cupcake tin. In your mixer, combine the coconut flour, salt, and baking soda. In a separate bowl, whisk together the eggs, olive oil, honey, and vanilla. Add the wet ingredients to the dry and mix until combined. Fill the cups 2/3 full and bake for about 18 minutes, until they pass the toothpick test.
I made a frosting with coconut milk, coconut butter, and honey. However I want to tweak that before I post it. Honestly it’s much easier to make a chocolate paleo frosting than vanilla, or you can try pairing these with my paleo salted caramel frosting (that would be my first choice!). These cupcakes are so good you don’t even need the frosting though!
Mmmm more paleo cupcakes. I know you’re probably wanting the real deal, but these carrot cake cupcakes turned out to be SO delicious. Even if you don’t eat paleo, you should try these out. The cupcakes turned out to be more muffin like than I had intended, but the sweetness of the frosting paired perfectly with the spice of the cupcake.
Paleo Carrot Cake Cupcakes (~12 cupcakes)
- 1 1/2 cup almond flour
- 1 tsp. sea salt
- 1/2 tsp. baking soda
- 1/2 Tbsp. cinnamon
- 1/2 tsp. nutmeg
- 3 eggs
- 1/4 cup honey
- 1/8 cup grapeseed oil
- 1 1/2 cup carrots (grated)
- 1/2 cup shredded unsweetened coconut (you could also mix in raisins or walnuts)
Preheat the oven to 350* and line a muffin pan.
In one bowl, whisk together the almond flour, salt, baking soda, cinnamon, and nutmeg. In a separate bowl, mix together the eggs, honey, and grapeseed oil. Mix the flour mixture with the egg mixture. Add in the carrots and coconut, mix until combined. Divide between baking cups, and put them in the oven! Bake for about 20 minutes or until a toothpick comes out clean.
Coconut Cream Frosting
I found this recipe over at Elana’s Pantry, and I’ll be perfectly honest- I was a little skeptical when I put it in the fridge to chill. But it did exactly what it was supposed to do and turned out to be quite tasty.
- 1 cup coconut milk
- 1 cup agave nectar
- pinch sea salt
- 5 tsp arrowroot powder
- 1 Tbsp. water
- 1¼ cup coconut oil
In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes. In a small bowl, combine arrowroot and water to form a smooth paste. Pour arrowroot mixture into saucepan
. Whisk vigorously to combine, then bring to a boil, briefly, until shiny. Remove pot from heat and very gradually blend in coconut oil.. Allow pot to cool for 10 minutes. Place pot in refrigerator for 45-120 minutes, until frosting solidifies and turns white. Remove from refrigerator and blend again until fluffy.
Spread over cake or cupcakes.
Paleo cupcakes…almost a guilt-free dessert??
I finally did it. It goes against all of my cupcake beliefs, but I made a cupcake without flour, sugar, or dairy (I know what you’re thinking- say whaaat??!?). And I have to say, for my first attempt these actually turned out pretty well. They caved a little in the center, but I’m pretty sure I can fix that with oven temperature and bake time.
Chocolate Paleo Cupcakes
- 1/4 cup almond flour
- 1/4 cup cocoa powder
- 1/4 tsp. coarse salt
- 1/2 tsp. baking soda
- 3 eggs
- 1/4 cup coconut oil
- 1/2 cup honey
Preheat the oven to 375*. In a medium bowl, mix together, the almond flour, cocoa, salt, and baking soda. In a seperate bowl, mix together the eggs, oil, and honey. Add the flour mixture to the egg mixture and mix until combined (For all the baking nerds out there- there is NO chance of overmixing this, so mix away!). Pour 1/4 cup of batter into each baking cup (This makes about 10). Bake on 375* for about 20-22 minutes.
Chocolate “Primal” Frosting
Okay so this frosting isn’t ENTIRELY paleo…I did use cream cheese. You’ll get over it. The fact that I made a frosting without ANY powdered sugar is pretty amazing.
- 4 oz. 100% unsweetened chocolate (you can use 60 or 70%, I went hardcore and used 100%)
- 1/4 cup coconut oil
- 1 Tbsp. honey
- 1/2 Tbsp. vanilla
- 3 oz. cream cheese
- dash coarse salt
In a saucepan, melt the chocolate and oil. Remove from heat. In a bowl, beat together the honey, vanilla, salt, and cream cheese. Add in the chocolate mixture. Refrigerate until you are ready to frost.
Not as “sinful” as the Better Than Sex Cupcakes, but still a tasty treat for us paleo folks!!