Sunday, April 13, 2014

Gluten-Free, Paleo-Friendly Chocolate Cupcake Recipe


Darran's birthday was last week. Being the ever-organized, ever-together wife that I am I had a beautiful all-Paleo birthday dinner of steak, collard greens, and sweet potatoes followed by scrumptiously decadent Paleo cupcakes planned weeks in advance...

OK, I'm lying. I freaked out because I had forgotten it was his birthday and whipped up the delicious dinner and dessert in a fly-by-the-seat-of-my-pants, what-the-heck-do-I-have-in-the-pantry sort of way.

However, the cupcakes turned out AMAZING and I thought I'd share!

A quick note on Paleo treats: I feel like the Paleo treat recipes have gotten insane lately on the internets. I just want to point out that while we do indulge in things like this on occasion, it is just on occasion. A recipe like this we will have maybe twice a year. Especially me personally while I'm trying to lose the baby weight. If you have blood sugar issues, or are trying to lose weight, Paleo treat recipes aren't exactly your friend. 

OK, on to the delightfully delicious cupcakes ;)...


Paleo Black & White Cupcakes
7 eggs (organic, pastured are best)
1 cup organic canned coconut milk (I like Thai Kitchen)
1/2 cup grade B maple syrup
1/3 cup organic virgin coconut oil gently melted (I like NOW Foods)
1 tsp organic vanilla
3/4 cup organic cocoa powder (I like NOW Foods for this as well)
1/2 cup organic coconut flour
1 tsp baking powder
1 tsp baking soda


Beat eggs with an electric mixer (I've seriously got to invest in a stand mixer soon). Add in coconut milk, maple syrup, coconut oil, and vanilla. Mix well. Add in remaining dry ingredients until combined. Add paper liners to a muffin tin and fill a little more than half-way with batter. 


Bake at 350 degrees 17 minutes or until toothpick comes out clean. This recipe will make 16 to 18 cupcakes.


We do occasional dairy, especially in treat recipes like this. I frost these cupcakes with this:

 Real-Food Whipped Cream
1 cup organic, grass-fed whipping cream
1 Tablespoon grade B maple syrup

Whip the cream with a mixer until fluffy then add the maple syrup and mix until just combined. I chill the bowl and beaters in the freezer prior to using them to mix this, I think it helps the whipped cream set-up better.



Now, let's all just agree to never figure the calorie count on one of these...



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