Paleo, Nutrient Dense Red Velvet Cupcakes

Paleo, Nutrient Dense Red Velvet Cupcakes

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.

I found a great recipe for the cake in which I substituted ingredients.  Then, I decided to use the icing I had formulated for a paleo red velvet brownie recipe that I created.

Cupcake Ingredients

  • 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

Icing Ingredients

  • 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

Directions

  1. Preheat oven to 350 F
  2. Line 3 regular-size muffin pans with cupcake liners.
  3. In a medium bowl, place the cracked eggs and whisk until egg whites and yolks are blended.
  4. Add remaining liquid ingredients and whisk until well incorporated. Set aside.
  5. In the mixing bowl of an electric mixer, place all dry ingredients and mix until completely combined.
  6. Add the wet ingredients to the dry ingredients.
  7. Mix on medium-high speed for 1 minute or until mixture is completely incorporated.
  8. Fill batter 2/3rds up the prepared cupcake liners.
  9. Gently tap the pans on the counter a few times to release any air bubbles from the batter.
  10. Bake 15-20 minutes or until a toothpick inserted in the middle of a middle cupcake comes out clean.
  11. Let the cupcakes rest 10 minutes, then remove from pans and cool completely on a cooling rack.
  12. Optional: If a cake is desired, this cake batter will make a three-layer 8-inch cake.

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