Paleo Cupcakes

When switching to a nutrient-dense diet, parents are always faced with the dilemma of what to do for their child’s birthday party.

While I understand that transitioning to this way of eating can be intense in the beginning, I can assure you that you’ve made the right choice when it comes to your and your children’s health in the long run.

This doesn’t mean that food shouldn’t be fun and healthy treats are also part of a balanced diet. Parties and other celebrations are there to be enjoyed – all it takes is a little foresight and having a cupboard stocked with the right ingredients.

This is my go-to recipe for paleo cupcakes. I’ve served these to dozens of kids who didn’t come from a real-food background and they were none-the-wiser. These cupcakes are nut-free and can also make a nutritious snack for school lunches.

Ingredients

Cupcakes

  • 50g or ½ cup coconut flour
  • ¼ tsp natural sea salt
  • ¼ tsp baking soda
  • 6 free range eggs
  • 100g coconut oil, melted
  • 4 tbsp raw honey
  • 1 tbsp vanilla bean paste

Icing

  • 250g grass fed butter, softened
  • ¼ cup raw honey
  • 1 tsp vanilla bean paste

Method

  • Preheat oven to 175C
  • Line a 24 mini-muffin tray (plus an extra 4) with unbleached patty cases
  • Place all ingredients in a food processor and mix to combine well
  • Cook in preheated oven for 15-20 minutes or until skewer inserted in the middle of one cupcake comes out clean
  • Cool down completely before icing