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Paleo Vanilla Cupcakes with Coconut Butter Frosting

Paleo Vanilla Cupcakes with Coconut Butter Frosting
Time
30 minutes
Contributed by
Ashley Collins
Serves
10 cupcakes or 24 mini cupcakes
These paleo vanilla cupcakes are the closest grain-free alternative that you'll get to a regular fluffy cupcake! Topped with a delicious frosting using our beloved Organic Coconut Butter.

CUPCAKES

  1. Preheat oven to 170°C. Grease or line your muffin tin or mini cupcake pan and set aside.
  2. In a large bowl combine almond meal, tapioca, baking soda, salt and vanilla bean with a fork or whisk to break up any clumps.
  3. In a small bowl whisk together the oil and maple syrup. Add vanilla extract and eggs, and whisk until creamy and combined.
  4. Add the wet mix to the dry and stir until combined into a cake batter.
  5. Fill cupcake liners 3/4 full using a tablespoon or ice cream scoop.
  6. For full-sized cupcakes: Bake for 11 minutes until golden.
  7. For mini cupcakes: Bake for approximately 7-8 minutes, keeping an eye on them so they don't over bake.
  8. Remove from the oven when ready and let cool completely on a wire rack before icing.

FROSTING

  1. Soak the cashews in boiled water for 15-20 minutes. Rinse and drain.
  2. Add all ingredients to a Vitamix or high-speed blender and blend until well combined, adding more liquid (water/milk) if required to assist in smooth blending.
  3. Taste the frosting as you go and add more sweetener, lemon or vanilla etc. to your liking. 
  4. Using a spatula or cake knife, ice the cooled cupcakes and serve! 

SHORT DESCRIPTION

These paleo vanilla cupcakes are the closest grain-free alternative that you'll get to a regular fluffy cupcake! Topped with a delicious frosting using our beloved Organic Coconut Butter.

DESCRIPTION

CUPCAKES

  1. Preheat oven to 170°C. Grease or line your muffin tin or mini cupcake pan and set aside.
  2. In a large bowl combine almond meal, tapioca, baking soda, salt and vanilla bean with a fork or whisk to break up any clumps.
  3. In a small bowl whisk together the oil and maple syrup. Add vanilla extract and eggs, and whisk until creamy and combined.
  4. Add the wet mix to the dry and stir until combined into a cake batter.
  5. Fill cupcake liners 3/4 full using a tablespoon or ice cream scoop.
  6. For full-sized cupcakes: Bake for 11 minutes until golden.
  7. For mini cupcakes: Bake for approximately 7-8 minutes, keeping an eye on them so they don't over bake.
  8. Remove from the oven when ready and let cool completely on a wire rack before icing.

FROSTING

  1. Soak the cashews in boiled water for 15-20 minutes. Rinse and drain.
  2. Add all ingredients to a Vitamix or high-speed blender and blend until well combined, adding more liquid (water/milk) if required to assist in smooth blending.
  3. Taste the frosting as you go and add more sweetener, lemon or vanilla etc. to your liking. 
  4. Using a spatula or cake knife, ice the cooled cupcakes and serve! 

INGREDIENTS

1 ½ cups almond meal
3 tbsp organic tapioca flour
½ tsp baking soda
½ tsp fine Himalayan salt
1 tsp vanilla bean powder
3 tbsp organic coconut oil
¼ cup organic pure maple syrup
1 tsp vanilla extract
2 organic free-range eggs

FROSTING

¼ cup organic cashews
½ cup organic coconut butter, melted/softened
1 tbsp organic coconut oil, solid 
½ tsp vanilla bean powder
1-2 tbsp organic maple syrup (or sweeter of choice) 
1 tbsp Lemon juice
1-2 tbsp filtered water or almond milk

Method

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