Paleo-Friendly Cupcakes
Recipe by Maggie Chilton
of Maxwell Designs
Completely paleo-friendly and perfect for a baby shower — or just because! These cupcakes are
moist, coconutty, and have a lovely texture.
A #846 piping tip is suggested to give height and sophistication to the cupcakes. Add a touch of fun
with embellishments from India Tree and you’re set!
Cupcakes
Icing
Ingredients
Ingredients
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• 16 oz bag of organic fair trade icing sugar
(or 4 cups)
• 1/2 cup grass fed butter, salted
• Reconstituted powdered coconut milk
• A dash or two of flavouring (Vanilla or
hazelnut would compliment this cupcake!)
1/2 cup plus 2 tablespoons coconut flour
4 eggs
2 egg whites
1/2 cup coconut sugar
1 cup coconut milk
2 teaspoons vanilla extract
1/2 teaspoon baking soda
Directions
1. Preheat oven to 350°F . Line pan for a
dozen cupcakes.
2. Mix together all ingredients until evenly
mixed.
3. Scoop equal amounts batter into a tin with
paper cupcake linings.
4. Bake for 25-30 minutes, or until the tops are
firm to the touch.
5. Remove and let cool completely before
icing.
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Directions
1. Start with 1/2 a cup of soft butter, use
a paddle and cream the butter to get it
smooth.
2. To prevent lumps, put sugar through a metal
sieve before adding. Add a half cup at a
time until you have added 2-3 cups, add a
dash of milk and 1-2 teaspoons of flavouring
depending on taste.
3. If it tastes too “buttery,” add another half cup
of icing sugar and taste again. I prefer this
method to a recipe, as your taste buds will
tell you when the taste is just how you like it.