“Paleo” Cupcakes

IMG_1714As Paleo has gone more mainstream, tons of “paleo” baked goods and dessert recipes and cook books have proliferated the internet.  Just like their mainstream counterparts, eating lots of sweets and desserts is unlikely to improve your health, especially reaching weight loss goals.  And we all know too much sugar is not a good thing, even if it’s honey.

That said, there are times when you or your paleo family just want to have something sweet and it still makes a ton of sense to me to make these treats as healthful as possible.  My husband and son came home from Trader Joe’s the other day with gluten free cupcakes.  As with most gluten free processed foods, you also get some less than desirable ingredients.

Trader Joe’s Gluten Free Chocolate Cupcakes with Buttercream Frosting Ingredients: Powdered sugar (cane sugar, cornstarch), cane sugar, unsalted butter, buttermilk (cultured low fat milk, nonfat milk solids, sodium citrate, salt, vitamin A palmitate, vitamin D3), water, cream (cream, carraggnan), expeller pressed canola oil, rice flour, eggs, potato starch, cocoa powder, tapioca starch, vanilla extract (water, ethyl alcohol, vanilla bean extractives), salt, sodium bicarbonate, xanthan gum, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), coffee.

I told my son that if he wanted some cupcakes I could make paleo ones.  His response was “Mom if you want to make cupcakes, I am happy to eat them!”

So today I made Chocolate Cupcakes from Elana’s Pantry and found this awesome Paleo Chocolate Frosting on allrecipes.com.  I’d had chocolate mousse with avocado before and this frosting was amazing.  The frosting recipe made more than we needed so you could cut the recipe in half, but the extra tastes great on a spoon too. 🙂

Elana’s Chocolate Cupcakes (makes 9-10 cupcakes)

  • 1/4 cup coconut flour
  • 1/4 cup cacao powder
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 3 large eggs
  • 1/4 cup palm shortening
  • 1/2 cup honey

Heat oven to 375.  In a medium bowl, combine coconut flour, cacao powder, salt and baking soda.  In a large bowl, use a hand blender to blend together eggs, shortening and honey.  Blend dry ingredients into wet and mix thoroughly.  Line a cupcake tin with paper liners and fill each about 1/2 full.  Bake for 15-20 minutes until toothpick comes out clean.

Paleo Chocolate Frosting

  • 2 ripe avocados, peeled and pitted
  • 1/2 cup cacao powder
  • 1/2 cup honey
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract (I like Penzey’s double strength)
  • 1/2 teaspoon salt

Blend avocados, cocao powder, honey, coconut oil, vanilla extract and salt together in a food processor until smooth.

So chocolately good!

I am grateful each day for wellness, happiness and the opportunity to share with you.