Baking Paleo cupcakes is super easy and delicious. Try this recipe for red velvet cupcakes with coconut whipped cream frosting the next time you want to enjoy a Paleo-friendly sweet treat.
Preparation time: 20 minutes, plus overnight
Cooking time: 30–35 minutes
Yield: 6 servings
Coconut Whipped Cream Frosting (see recipe below)
1-1/4 cups blanched almond flour
1/2 teaspoon baking soda
2 tablespoons raw cacao powder
1/4 cup coconut oil, melted
7 tablespoons full-fat coconut milk
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
2 tablespoons raw honey
1 egg
1/4 cup finely grated peeled beets (use the fine holes in the grater)
1/4 cup Paleo-friendly chocolate chips
6 fresh cherries, pitted
Preheat the oven to 350 degrees F and line a muffin tin with 6 baking cups. Mix the almond flour, baking soda, and raw cacao powder in a bowl.
In a separate bowl, whisk the coconut oil, coconut milk, vanilla, vinegar, honey, egg, and beets.
Using a rubber spatula, gently mix the wet ingredients and dry ingredients. Fold in the chocolate chips.
Spoon the batter into the prepared muffin tin, filling each cup to the top.
Bake until a toothpick inserted into the center comes out clean, about 30 to 35 minutes.
Set the pan on a wire rack to cool and then top the cupcakes with the Coconut Whipped Cream Frosting and a fresh cherry.
Coconut Whipped Cream Frosting
One 13.5-ounce can full-fat coconut milk
1 teaspoon vanilla extract
Place the can of full-fat coconut milk in the fridge overnight.
Scoop the coconut cream that forms on top of the can into a bowl, being careful not to mix with the water in the bottom of the can. Discard the water.
Add the vanilla and use an electric handheld or stand mixer to whip the coconut cream until fluffy.
Per serving: Calories 467 (From Fat 356); Fat 40g (Saturated 24g); Cholesterol 31mg; Sodium 150mg; Carbohydrate 23g (Dietary Fiber 4g); Protein 9g.
