Paleo Vanilla Cupcakes

   Making treats is easy (mostly). But if you start taking away some of the most current allergens like dairy, wheat, sugar, or nuts, you're kind of left wondering if baking for those people is possible at all! Let me tell you, it is! 

Paleo Vanilla Cupcakes (nut free too!) with Chocolate Frosting

Ingredients:

• 3/4 cup maple syrup (or honey)
  
• 1/2 cup coconut oil
  
• 1/4 cup olive oil
  
• 3/4 cup coconut flour
  
• 9 eggs
  
• 2 tablespoons coconut milk 
  
• 1 tablespoon vanilla extract
  
• 1 teaspoon baking powder
  
• Pinch salt (or a squeeze of lemon tastes great, and gives these a light, citrusy taste. Add to the wet ingredients if using lemon)
  

Method: 

1. Preheat the oven to 350 degrees F.
   
2. Line a muffin tray with paper (or aluminum lined) liners. From one batch I made 12 regular sized, and 24 minis (which equal another 12 regular sized). 
3. Place coconut oil, maple syrup, and olive oil in a small saucepan on medium/low. Melt, stirring every now and then, until they are all melted and blended together. Set aside to cool slightly
   
4. While the maple syrup/oil mix is melting, put the coconut flour, baking powder and salt into a small bowl, and whisk to combine.
5. In another, larger bowl, add the eggs, coconut milk, and vanilla extract. Whisk until well mixed and light. 
6. Pour in the honey/oil mix into the egg mixture, and whisk it all together until completely blended.
   
7. Add the dry ingredients to the wet, and stir until combined and no lumps remain.
8. Using a 2 Tablespoon scoop (for the regular sized cupcakes), or a 2 tablespoon scoop (for minis), dish out the mix into the prepared pans. You can use regular tablespoons if you don't have scoops. 
9. Bake for about 20 minutes for the larger muffins, and around 12-15 minutes for the minis. The tops should be light brown and firm to the touch, and a toothpick inserted in the middle of a cupcake comes out clean, with just a few crumbs.
10. Cool completely before frosting.
    

Paleo Chocolate Frosting

Ingredients: 

• 2 cups solid coconut oil (if it's soft, put it into the fridge for 10 minutes)
• 1 cup honey or maple syrup
• 1 cup cocoa powder
• 1-2 tablespoons coconut milk (if needed)

Method: 

1. Carefully mix the cocoa powder together with the honey or maple syrup. This can take a few minutes to really get them together. You will have a beautiful, smooth "chocolate sauce" when you're finished.
2. Add the solid coconut oil, and, using an electric mixer, whip on high for a few minutes, until the coconut oil and chocolate mixture are well incorporated and light and fluffy. Add coconut milk if only absolutely needed (as in the icing is completely stiff, and unmanageable) one tablespoon at a time.
3. Put into piping bag, and frost your cupcakes! You can also just spread it on the cupcakes with a knife too.

* If you serve these in a very hot room, or outside in the heat, the icing will become soft. So, try to keep these cool as long as you can.

Yummmmmy.....

   My youngest and I shared 3 cupcakes because I just genuinely couldn't believe they came together so nicely, and they tasted so darned good!! Oh man, and the icing! We sure ate our fair share of icing!
   That being said...no matter how "healthy" something  may be, a treat is still a treat! Don't go thinking you can eat 3 of these without a second thought! Besides, if you're trying to be healthy, the practice of eating 3 cupcakes at once is not that great....you may need counselling....I may need counselling...let's move on!  :)   
   Well, we're off on a road trip today! I'm excited about this weekend, and will hopefully share about it next week! 
  Peace out Friday lovers! Oh my gosh that was cheesy. 

xo