The celebrations are almost here, which means it’s time to start planning what to cook and bake for family gatherings. The holidays are a favorite of those of us who love to bake because it is a time when we can put our hearts into it and let others try our recipes.
If you are still thinking about what to do at your dessert bar for your friends and family, these delicious vanilla cupcakes with coconut cream will satisfy your guests.
The holidays can be difficult times to stay healthy; healthy eating seems to go out the window, but it is not necessary.
Making paleo dishes taste just as good, most of the time even better, than the pre-made foods you would buy at the store, and when you make them yourself you can have the peace of mind of knowing that you are following a healthy lifestyle.
These vanilla paleo cupcakes are gluten-free, grain-free, dairy-free, and don’t take as long to make or bake, making it an easy dessert to make.
This recipe has only 7 ingredients, most of which you probably already have. Your family and friends will love this paleo twist on the classic vanilla muffin.
Gluten-free vanilla cupcakes with coconut cream for paleo diets
Most people are surprised at how good paleo or gluten-free desserts taste and end up wanting more. If you’re still wondering what to do for your friends and family, we’re happy to share these deliciously flavor-packed Gluten Free Paleo Vanilla Cupcakes with you just in time for your vacation. :For 6
Ingredients for bread
- ¼ cup coconut flour.
- ⅛ teaspoon sea salt.
- ⅛ teaspoon of baking soda.
- 3 large organic eggs.
- ¼ cup vegan or plain free-range butter.
- 2 tablespoons of honey.
- 1 tablespoon vanilla extract.
Ingredients for the whipped cream frosting
- 2 cans of coconut cream: make sure it is not sweetened and do not include the coconut milk.
Instructions:
- Preheat the oven to 180ºC.
- In a food processor, combine the coconut flour, salt, and baking soda.
- Add the eggs, butter, honey, and vanilla.
- Line a muffin tin with 6 paper bags and add ¼ cup of the batter to each.
- Bake for 20-24 minutes.
- Chill for 1 hour.
While the vanilla cupcakes are baking / cooling, make the frosting make the frosting.
- To make the whipped cream, open the cans of coconut cream and carefully scoop the solidified portion from the top of the can into a bowl. You can discard the leftover liquid or save it to use in any way you like.
- Beat the coconut cream with a hand mixer until light and fluffy.
- Add a little liquid stevia (you can also add agave syrup) to keep the texture smooth and add sweetness.
- Spread or pour the whipped cream over the cooled cupcakes and enjoy.