Sometimes A Girl Just Needs a Cupcake
During the first trimester of my second pregnancy, I was craving sweets BAD! However, refined s0ugar reeks havoc on my stomach, and I know it is not good for my growing baby.
So, typical me went to Pinterest and found the “best” red velvet cupcake out there to modify. I didn’t go for a pre-formulated paleo recipe because I find coconut flour and almond flour don’t work the best for cupcakes. I love cassava flour because it is a 1:1 substitution, and my body was craving carbs! Plus, I find with low carb treats, it ends up being more calories for me, which isn’t helpful either.
- 2½ cups cassava flour
- 2 cups coconut sugar
- 1 Tablespoon cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1½ cups coconut oil or grass-fed butter
- 1 cup full-fat coconut milk
- 1 Tablespoon white vinegar
- 1 teaspoon vanilla
- 2 oz. red food coloring
Makes 18 cupcakes
- 8 ounces organic, grass-fed cream cheese
- 4 TBSP unsalted grass-fed butter, room temperature
- 2 cups pitted dates
- 1 1/2 tsp vanilla extract
- Preheat oven to 350 F
- Line 3 regular-size muffin pans with cupcake liners.
- In a medium bowl, place the cracked eggs and whisk until egg whites and yolks are blended.
- Add remaining liquid ingredients and whisk until well incorporated. Set aside.
- In the mixing bowl of an electric mixer, place all dry ingredients and mix until completely combined.
- Add the wet ingredients to the dry ingredients.
- Mix on medium-high speed for 1 minute or until mixture is completely incorporated.
- Fill batter 2/3rds up the prepared cupcake liners.
- Gently tap the pans on the counter a few times to release any air bubbles from the batter.
- Bake 15-20 minutes or until a toothpick inserted in the middle of a middle cupcake comes out clean.
- Let the cupcakes rest 10 minutes, then remove from pans and cool completely on a cooling rack.
- Optional: If a cake is desired, this cake batter will make a three-layer 8-inch cake.