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Hey, Y’all

Welcome to my blog! I hope it inspires you to explore the joys and wonders of cooking clean and nourishing meals.

Paleo Chocolate Cupcakes with Vanilla Buttercream Frosting

Paleo Chocolate Cupcakes with Vanilla Buttercream Frosting

Some spring hues for your Tuesday🌷ft. these Paleo Chocolate Cupcakes with Vanilla Buttercream Frosting🧁I finally got around to developing my cupcake recipe that I’ve put off for some time now, but they were worth the wait because these were a freakin’ home run. So good, I ate 3 in a row, which is equivalent to eating one slice of cake, right? 

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Paleo Chocolate Cupcakes with Vanilla Buttercream Frosting

Yields: 18-20 cupcakes 

Cooking time: 35 minutes

INGREDIENTS: 

For the batter: 

Dry Ingredients: 

  • 1 1/2 cup almond flour 

  • 1/3 cup tapioca flour 

  • 3/4 cup natural unsweetened coco powder 

  • 1.5 tsp baking soda 

  • 1/2 tsp fine sea salt

Wet Ingredients: 

  • 4 large eggs, room temperature 

  • 1/2 cup unsweetened cashew milk (or any other nut milk)

  • 1 1/2 cups coconut sugar

  • 1/2 cup coconut oil, melted and cooled 

  • 1.5 tsp vanilla extract 

  • 1/2 cup freshly brewed coffee, hot

For the vanilla buttercream: 

  • 2 cups vital farms grass-fed butter, room temperature 

  • 1 tablespoon vanilla extract 

  • 1/4 tsp fine sea-salt 

  • 1 3/4 cup whipped clover honey

DIRECTIONS: 

  1. Preheat the oven to 350 degrees F. Line a cupcake tin with muffin liners. 

  2. In a medium mixing bowl whisk the almond flour, tapioca flour, cocoa powder, baking soda, and sea salt until well combined. 

  3. In a large mixing bowl, whisk the eggs, cashew milk, coconut sugar, coconut oil, and vanilla until smooth. Using a hand held mixer or stand mixer, slowly add in the dry ingredients and mix until well combined. Stir in the coffee. (The batter will be runny!) 

  4. Pour the batter into the cupcake tin, filling them 3/4 of the way. Bake in the oven for 20 minutes, or until a toothpick comes out clean. Cool completely. 

  5. For the frosting: using the paddle attachment of a handheld or stand mixer, beat the butter on high until smooth and creamy. Add in the vanilla and salt and continue to whip on high. Add in the honey and mix on medium for 30 seconds before turning the speed up to high for another minutes. 

  6. Top the cupcakes with frosting and enjoy!

XX!

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