I’m fairly strict with my nutrition- love my green veggies and almond butter… HOWEVER, some of you know about my sweet tooth (Cavemen ate chocolate- don’t argue with me), and my love of baking.
… Enter the new love of my life: The 626 Paleo Cupcake. After making 1 batch and getting rave reviews from my guinea pigs Brandon, Pam, and OGB, I decided to perfect the recipe with a few icing variations. Should you be making (and eating) this on a regular basis? Probably not, but hot damn, when you’re feeling the hunkerin’, this should do the trick:
626 Paleo Cupcakes:
2 eggs
1/4c coconut flour
1/3c coconut oil
1/3c honey
½ T vanilla
Dash of sea salt
⅛ t baking soda
1-2 T water or coconut milk (if your batter seems too thick)
Mix all ingredients together and pour into greased muffin tins about ¼ full. Bake at 350F for 20 min. (Makes ~10 cupcakes.) Eat solo or frost with your choice of icing.
(Below icing recipes are kinda/sorta/not really paleo, but completely tasty.)
Coconut Cream Icing:
(warning: measurements are approximations via my scientific eyeball method)
Mix together 1 splash of vanilla, 1 scoop vanilla protein powder, 1-2 T honey, 2-3 T coconut oil, 3 T cream cheese. Mix in ~1/2 c shredded coconut. If needed, add a dash of water or more coconut oil to desired consistency.
Chocolate icing: (again, measurements are an approximation)
Mix together 1/2c melted chocolate chips, 1/4c coconut oil, splash of vanilla, 1/2-1 scoop of protein powder, and 1-2T honey to desired consistency and sweetness.
(Oh yeah, they’re actually better the next day if they last that long. Keep your iced cupcakes in the fridge so the coconut oil solidifies.)
WOD: DU / WB / SDHP