Ooo là là! Bring me a paleo cupcake! I made one of my best discoveries today I’m sure you’re gonna love too…
I’m still a Paleo newbie myself, so I’m always trying to figure out how to take paleo-approved ingredients and turn them into delicious recipes. It sure makes eating paleo a whole lot tastier!
My newest discovery? Organic Palm Shortening from Tropical Traditions.
They’re not paying me to tell you how awesome this shortening is, but I will anyway. You know, one of the things I miss most since going paleo is being able to make frostings and cookies. It’s possible to make make a decent frosting out of coconut milk or coconut oil, but it’s a lot of work. And the end result isn’t always that great.
One of the reasons I haven’t posted more paleo treats on my site is I don’t want to give you paleo recipes that are just so-so. When a recipe is labeled paleo, most people assume it’s got to be sub-par. (Silly people!) I hope to change that. I believe paleo can be better than any “regular” recipe you’ve tried before, and therein lies my challenge. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-28bn52′]
Palm shortening has just made me a very happy girl. I ordered mine direct from the Tropical Traditions website. You can whip this shortening up with any nut butter (I used sunflower butter) and a little raw honey and it tastes pretty close to a peanut butter-flavored buttercream frosting –without of course the peanuts or refined sugar. I made this yummy frosting for paleo chocolate cupcakes today and loved them.
We all know cupcakes aren’t for every day, but when a special occasion or birthday comes along, they are a great treat for celebrating – and you don’t have to feel guilty enjoying this very paleo-friendly version.
Honestly, you don’t even need a reason to try this recipe. Just whip these bad boys up, frost them, and enjoy. It will make your family happy. I promise!
Ingredients
- 1/4 cup coconut flour
- 3 large eggs
- 1/4 cup cup unsweetened cacao powder
- 1/3 cup raw honey
- 1/4 cup coconut oil
- 1/2 tsp baking soda
- 1 tsp vanilla
- Pinch of salt
- 3/4 cup sunflower butter
- 3/4 cup Tropical Traditions Palm Shortening –or– 3/4 cup organic butter
- 1/3 cup raw honey
- 2 tsp vanilla
- pinch salt
Instructions
- Make your frosting first
- Using a stand mixer or hand mixer, combine sunflower butter and shortening on medium-high speed until fluffy. Takes about 3 minutes.
- Add honey, vanilla and pinch of salt. Whip on high for another couple of minutes.
- It should look like frosting, thick enough to spread on a cupcake.
- Place in fridge while you bake your cupcakes
- Combine dry ingredients together in a bowl: coconut flour, cacao powder, baking soda, salt
- Whisk eggs in another small bowl and add melted coconut oil, honey and vanilla
- Combine with dry ingredients and mix
- Pour into muffin cups of your choice
- Bake at 350º F for 15-18 min.
- Makes about 6-8 cupcakes
- Once cooled, frost those yummy cakes!
- We sprinkled on a few mini dark chocolate chips just for fun :)
- Frosting holds up well, but refrigerate if you don't eat them all right away.