Paleo Vanilla Cupcakes with Avocado Chocolate Icing
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 131.2
- Total Fat: 4.9 g
- Cholesterol: 56.7 mg
- Sodium: 93.6 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 4.4 g
- Protein: 4.5 g
View full nutritional breakdown of Paleo Vanilla Cupcakes with Avocado Chocolate Icing calories by ingredient
Introduction
From:http://www.thewannabechef.net/201
2/01/16/paleo-vanilla-cupcakes/
htt
p://paleospirit.com/2013/avocado-choco
late-frosting-paleo-and-vegan/ From:
http://www.thewannabechef.net/201
2/01/16/paleo-vanilla-cupcakes/
htt
p://paleospirit.com/2013/avocado-choco
late-frosting-paleo-and-vegan/
Number of Servings: 12
Ingredients
-
Cupcakes:
1/2 cup plus 2 Tablespoons coconut flour
4 eggs
2 egg whites
1/2 cup coconut or palm sugar
1 cup coconut milk
2 teaspoons vanilla extract
1/2 teaspoon baking soda
Icing:
1 perfectly ripe avocado
1/2 cup good unsweetened cocoa powder
1/2 cup maple syrup
Directions
Cupcakes:
Preheat your oven to 350 degrees and line a dozen cupcake holders.
Combine all of the ingredients together in a large bowl and mix until it forms an even batter.
Scoop equal amounts of the batter into each cupcake well.
Bake for 25-30 minutes or until the tops are firm to the touch.
Remove from the oven. Let the cupcakes cool completely before frosting them.
Icing:
Place all three ingredients in a food processor and mix together, stopping to scrape down the sides once or twice. If too thin add a heaping teaspoon of tapioca starch or arrowroot powder. The frosting is ready to spread immediately.
Serving Size: makes 12 cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user DLAMAYA60.
Preheat your oven to 350 degrees and line a dozen cupcake holders.
Combine all of the ingredients together in a large bowl and mix until it forms an even batter.
Scoop equal amounts of the batter into each cupcake well.
Bake for 25-30 minutes or until the tops are firm to the touch.
Remove from the oven. Let the cupcakes cool completely before frosting them.
Icing:
Place all three ingredients in a food processor and mix together, stopping to scrape down the sides once or twice. If too thin add a heaping teaspoon of tapioca starch or arrowroot powder. The frosting is ready to spread immediately.
Serving Size: makes 12 cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user DLAMAYA60.