Let’s be honest. Its hard to make good paleo/primal/gluten-free cupcakes. Many of the good ones we have found have ingredients like palm shortening, which can be tough to find, and not something that we usually have on hand.
We have been playing around with different cupcake recipes for a while now, with the goal of coming up with a recipe that would focus mainly on Nikki’s Coconut Butter, with not a whole lot of extra or unusual ingredients.
We made these cupcakes this past Saturday night and they definitely hit the spot. Hopefully you guys enjoy them just as much as we did.
Vanilla Buttercream Frosting
½ Cup or ½ Jar of Vanilla Cake Batter Nikki’s Coconut Butter (Or the flavor of your choice)
½ Cup Butter (We buy KerryGold butter from Costco and used half of it.)
3 Tablespoons Honey
Combine all ingredients in a bowl. You may have to heat up the coconut butter to allow you to scoop it out easier. This will also help to melt the butter just enough to allow for easier mixing. Beat all ingredients together for about 1-2 minutes or until smooth. (The icing won’t whip up until you return to it in the later steps.)
Place the bowl in the refrigerator and move on to working on your cupcakes. You can keep your beaters out for mixing the cupcakes and later on whipping up your icing.
½ Cup Pistachio Macaroon Coconut Butter (Or the flavor of your choice)
¼ Cup Honey
¼ Tsp Baking Powder
Sprinkle of Sea Salt
Optional: Handful of Dark Chocolate Chips or Chopped Pistachios
Preheat your oven to 350 degrees.
Combine the Coconut Butter, Eggs, and Honey in a bowl. Beat them together until fully combined.
Add the Baking Powder and Sea Salt and beat together for 2-4 Minutes or until the mixture begins to fluff up.
Fold in any optional ingredients you have on hand such as chopped nuts or dark chocolate chips.
Disperse the cupcake mixture evenly into a lined cupcake tin. Our mixture made 5 medium sized cupcakes.
Bake at 350 degrees for 18-22 minutes.
While your cupcakes are baking, remove your icing bowl from the refrigerator and beat on high for another 1-2 minutes or until the mixture begins to fluff up.
Ice your cupcakes after they have been removed from the oven and been allowed to cool.