A special treat for Gigi's first birthday! You can use any berry in this recipe. :) I also have to admit that this cupcake recipe was inspired by elanaspantry.com. :)
- ½ cup coconut flour
- 1 tablespoon arrowroot powder
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- 4 free range organic eggs
- 2 Tbsps coconut milk/cream (the cream at the top of the can or from a quart)
- ½ cup xylitol
- 1 tablespoon organic vanilla extract
- ½ cup raspberries, fresh or frozen (thawed)- or any berry
Preheat the oven to 350°F. Line 8 muffin cups with paper liners.
In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, xylitol, coconut milk and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the berries.
Scoop ¼ cup of batter into each prepared muffin cup.
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour. If you choose not to frost them, they will be dairy free. :)
Frosting:...............Use your favorite frosting, I don't have a great healthy recipe for one yet. You can use organic butter and cane sugar for a traditional butter cream, or experiment with coconut milk cream for dairy free. I think either one could become healthy by using powdered xylitol, I just haven't gotten around to buying some yet!
You can also get a pretty good frosting swapping out the sugar for raw honey and adding a little arrowroot powder (like a tsp. or so) to thicken it back up. Happy experimenting!
In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, xylitol, coconut milk and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the berries.
Scoop ¼ cup of batter into each prepared muffin cup.
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour. If you choose not to frost them, they will be dairy free. :)
Frosting:...............Use your favorite frosting, I don't have a great healthy recipe for one yet. You can use organic butter and cane sugar for a traditional butter cream, or experiment with coconut milk cream for dairy free. I think either one could become healthy by using powdered xylitol, I just haven't gotten around to buying some yet!
You can also get a pretty good frosting swapping out the sugar for raw honey and adding a little arrowroot powder (like a tsp. or so) to thicken it back up. Happy experimenting!
Makes 8 cupcakes, unless you double the recipe, which I always do. :)
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