Paleo Red White Blue Cupcake

Paleo Red White Blue Cupcake might be just the dessert you are searching for. This gluten free, lacto ovo vegetarian, primal, and fodmap friendly recipe serves 12 and costs $1.21 per serving. One serving contains 281 calories, 4g of protein, and 23g of fat. 86 people were impressed by this recipe. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 42 minutes. If you have strawberries, salt, blueberries, and a few other ingredients on hand, you can make it. It is brought to you by A Healthy Life for Me. Overall, this recipe earns a not so amazing spoonacular score of 25%. If you like this recipe, you might also like recipes such as Red, White, and Blue Cupcake Tops, Red, White, and Blue White Chocolate Pudding Pops, and Red, White and Blue (White Chocolate Mousse, Blueberry Gelee, Coconut Dacquiose with Hazelnut Cookie).

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 22 minutes

 

Ingredients:

¾ cup almond flour

11/2 teaspoons baking powder

24 fresh blueberries

½ cup coconut cream

¼ cup coconut flour

2 large eggs, at room temperature

1 can (14 ounces) full-fat coconut milk, chilled

Zest from one organic lemon (about 1 tablespoon)

1/3 cup maple syrup

1 tablespoon honey or maple syrup

1 tablespoon maple syrup

½ cup fresh or frozen raspberries

¼ teaspoon salt

6-8 large strawberries, trimmed

1/3 cup + 3 tablespoons tapioca flour

½ cup (1 stick) grass fed unsalted butter, melted and cooled

1 teaspoon vanilla extract

1 teaspoons pure vanilla extract

Equipment:

muffin liners

muffin tray

blender

whisk

bowl

oven

hand mixer

pastry bag

toothpicks

frying pan

sieve

Cooking instruction summary:

Preheat the oven to 350 F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.In a medium sized bowl, stir together the flours, baking powder, salt, and lemon zest until thoroughly combined. Set aside.In a blender add strawberries and maple syrup, blend until smooth. You should have cup strawberry-maple mix. If you are short, add more maple syrup.In a large bowl whisk butter, strawberry-maple syrup mix, eggs, vanilla and coconut cream together until smooth.Add the flour mix into the butter mix and stir until just combined; do not over mix.Divide the batter between 12 liners in your cupcake pan. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.Scoop out the hard coconut cream that is settled on top of the can. {Keep the water underneath for your smoothies, and overnight oats}Using a hand mixer, whip the coconut cream with maple syrup, vanilla extract until fluffy.The whipped coconut cream should be stable enough to top cupcakes with. {it should look like your classic whip cream}Fill pastry bag with cream and pipe on top of each cupcake. Use a fun piping tip to make them look pretty.Place in refrigerator until ready to drizzle raspberry sauceIn a small skillet add raspberries and maple syrup. Bring to a low boil and then lower to simmer for 4 minutes.Mash raspberries with the back of a fork and strain through a fine sieve, catching juice in a bowl.When cool take a spoon and gently drizzle sauce over each cupcake.Store any extra covered in refrigerator. {extra is perfect for cocktails, topping ice cream or adding to smoothies}Top each cupcake with 2 fresh blueberries.

 

Step by step:


1. Preheat the oven to 350 F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.In a medium sized bowl, stir together the flours, baking powder, salt, and lemon zest until thoroughly combined. Set aside.In a blender add strawberries and maple syrup, blend until smooth. You should have cup strawberry-maple mix. If you are short, add more maple syrup.In a large bowl whisk butter, strawberry-maple syrup mix, eggs, vanilla and coconut cream together until smooth.

2. Add the flour mix into the butter mix and stir until just combined; do not over mix.Divide the batter between 12 liners in your cupcake pan.

3. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.Scoop out the hard coconut cream that is settled on top of the can. {Keep the water underneath for your smoothies, and overnight oats}Using a hand mixer, whip the coconut cream with maple syrup, vanilla extract until fluffy.The whipped coconut cream should be stable enough to top cupcakes with. {it should look like your classic whip cream}Fill pastry bag with cream and pipe on top of each cupcake. Use a fun piping tip to make them look pretty.

4. Place in refrigerator until ready to drizzle raspberry sauce

5. In a small skillet add raspberries and maple syrup. Bring to a low boil and then lower to simmer for 4 minutes.Mash raspberries with the back of a fork and strain through a fine sieve, catching juice in a bowl.When cool take a spoon and gently drizzle sauce over each cupcake.Store any extra covered in refrigerator. {extra is perfect for cocktails, topping ice cream or adding to smoothies}Top each cupcake with 2 fresh blueberries.


Nutrition Information:

Quickview
284k Calories
4g Protein
22g Total Fat
18g Carbs
2% Health Score
Limit These
Calories
284k
14%

Fat
22g
35%

  Saturated Fat
15g
94%

Carbohydrates
18g
6%

  Sugar
9g
10%

Cholesterol
51mg
17%

Sodium
74mg
3%

Alcohol
0.23g
1%

Get Enough Of These
Protein
4g
8%

Manganese
0.77mg
39%

Phosphorus
194mg
19%

Vitamin C
10mg
13%

Calcium
125mg
13%

Vitamin B2
0.2mg
12%

Iron
2mg
12%

Potassium
364mg
10%

Fiber
2g
10%

Copper
0.13mg
7%

Magnesium
25mg
6%

Vitamin A
286IU
6%

Folate
15µg
4%

Selenium
2µg
4%

Zinc
0.54mg
4%

Vitamin E
0.41mg
3%

Vitamin B5
0.25mg
3%

Vitamin B3
0.42mg
2%

Vitamin D
0.31µg
2%

Vitamin B6
0.04mg
2%

Vitamin B1
0.03mg
2%

Vitamin K
1µg
2%

Vitamin B12
0.09µg
2%

covered percent of daily need
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