Berry Cupcakes (Paleo)

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These Paleo Berry Cupcakes are rich, decadent, and actually good for you!  They’re made with cashew flour, which is lower in fat than almond flour, and adds a really good flavor!  Bake up a batch, and freeze whatever you don’t eat, so you have some on hand for birthday parties.

Further Food Nutritionist Commentary:

Finding dairy-free or paleo-friendly alternatives to your favorite desserts can be a real challenge. These cupcakes are a perfect—and delicious—option! While most baked goods rely on refined white sugar added, these include natural foods like coconut oil, raw honey, and fruit as sweeteners. And, since they’re made with cashew flour, they have a lot more protein than regular cupcakes.

By Rachel Paul, MS, RD
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Berry Cupcakes (Paleo)

  • Prep Time: 20-30 minutes
  • Cook Time: 18-20 minutes
  • Servings: 14

Ingredients

Dry Ingredients:
3 cups cashew flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup freeze dried strawberries (crushed by mallet, can use any berry)
1/4 teaspoon nutmeg

 

Wet Ingredients:
3 eggs (room temperature)
1/2 cup raw honey
1 teaspoon vanilla
1/4 cup coconut oil (melted)

 

For the Frosting:
1/2 cup 70% chocolate chunks
1/2 cup coconut cream
1 teaspoon vanilla
2 teaspoon blackberry powder (optional)

Instructions

For the Cupcakes: 

  1. Preheat your oven to 350 degrees F, and line your muffin tin with paper liners.
  2.  Start by making your cashew flour. Run the raw cashews through your food processor until they become a fine flour. (Its okay if some clumps form, just break them up with a fork–You may want to do this 1 cup at a time.)
  3. Combine the wet ingredients in a small bowl, and the dry ingredients in a large bowl.
  4. Use a whisk to blend them as you pour the wet ingredients into the dry (or use a stand mixer).
  5. Scoop the batter into the cupcake liners and fill them about 3/4 full.
  6. Bake for 18-20 minutes, or until the center is set.
  7. Once the cupcakes are removed from the oven, let them cool on a wire rack before frosting them.

For the Frosting:

  1. Combine all of the ingredients in a double boiler over low to medium heat and stir together until melted. To make a double boiler, place a larger glass bowl over the top of a medium sized pot with water in the bottom. (The glass bowl shouldn’t touch the water-the steam will gently melt the chocolate).
  2. You can also melt everything in the microwave, in increments of about 20 seconds. Stir in between each 20 second heating.
  3. Gently dip each cooled cupcake into the melted frosting and set them back on the rack.
  4. Let the first layer of frosting cool and harden (you may want to put the rack in the fridge for a few minutes), then coat each cupcake with one more layer.
  5. Sprinkle with freeze dried fruit and let the chocolate harden and cool.
  6. Serve at room temperature. Enjoy!
For the Cupcakes:  Preheat your oven to 350 degrees F, and line your muffin tin with paper liners.  Start by making your cashew flour. Run the raw cashews through your food processor until they become a fine flour. (Its okay if some clumps form, just break them up with a fork–You may want to do this 1 cup at a time.) Combine the wet ingredients in a small bowl, and the dry ingredients in a large bowl. Use a whisk to blend them as you pour the wet ingredients into the dry (or use a stand mixer). Scoop the batter into the cupcake liners and fill them about 3/4 full. Bake for 18-20 minutes, or until the center is set. Once the cupcakes are removed from the oven, let them cool on a wire rack before frosting them. For the Frosting: Combine all of the ingredients in a double boiler over low to medium heat and stir together until melted. To make a double boiler, place a larger glass bowl over the top of a medium sized pot with water in the bottom. (The glass bowl shouldn’t touch the water-the steam will gently melt the chocolate). You can also melt everything in the microwave, in increments of about 20 seconds. Stir in between each 20 second heating. Gently dip each cooled cupcake into the melted frosting and set them back on the rack. Let the first layer of frosting cool and harden (you may want to put the rack in the fridge for a few minutes), then coat each cupcake with one more layer. Sprinkle with freeze dried fruit and let the chocolate harden and cool. Serve at room temperature. Enjoy!

Nutrition Information

Per Serving:  Calories: 286; Total Fat: 19g; Saturated Fat: 8g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 2g; Cholesterol: 40mg; Sodium: 143mg; Potassium: 22mg; Carbohydrate: 20g; Fiber: 2g; Sugar: 14g; Protein: 6g


Nutrition Bonus:   Iron: 16%

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