8 Perfect Paleo Desserts

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1) Strawberry Short-Cupcakes (1 of 8)

Strawberry Short-Cupcakes

1) Strawberry Short-Cupcakes (1 of 8)

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The mouth-watering, perfectly moist cupcakes feature delicious strawberry flavor and have the perfect amount of sweetness. Try out this amazing recipe that follows the paleo guidelines. Satisfy your sweet tooth and enjoy the flavor packed cupcakes whenever you like.

Ingredients

Cupcakes

  • Blanched almond flour, 2 ½ cups
  • Sea salt, ¼ tsp
  • Baking soda, ¾ tsp
  • Raw honey, 2/3 cup
  • 4 large-sized eggs (preferably room temperature)
  • Coconut oil (melted), 1/3 cup
  • Pure vanilla extract, 2 tsp
  • Lemon juice, 1 tbsp
  • Lemon zest, ½ tsp
  • Fresh strawberries (finely chopped), ½ cup

Frosting

  • 2 large-sized eggs, room temperature
  • Pure, raw honey, 1/3 cup
  • Vinegar or lemon juice, ¼ tsp
  • Fresh strawberries (pureed), 1 ½ tbsp.
  • Fresh strawberries, halved (for topping)

Preparation

  1. Set the oven to preheat setting at 325 degrees F. Prepare a muffin tin and line using baking cups.
  2. Add honey, eggs, coconut oil, vanilla, lemon juice, and lemon zest in a blender. Pulse at medium speed until well blended and frothy.
  3. Add all the dry ingredients one by one in the same blender and blend at high speed for a minute. Check the batter for non-blended lumps and pulse more if required. Make sure the dry mixture is thoroughly incorporated with the wet mixture.
  4. Remove and add the mixture to a mixing bowl. Fold in chopped strawberries. Spoon the batter into the muffin tin ¾ off the full. Divide equally.
  5. Set to bake for 16-18 minutes until baked. You can do the toothpick test to see if the cupcakes are fully cooked from the inside. Set the muffin tin on the cooling rack and let cool completely while you prepare the frosting.
  6. For the frosting, start with boiling honey in a saucepan over med-high heat.
  7. Beat lemon juice and egg whites in a separate bowl until the mixture is frothy. Use a beater to do the job.
  8. Add the boiling honey in the mixture when the soft peaks form and mix completely. Beat for another 5-8 minutes until the meringue is cool.
  9. Fold in the pureed strawberry to the mixture.
  10. Pour the frosting in a piping bag and create a pretty topping on top of each cupcake with your Italian meringue.
  11. Lastly, place the halved strawberries on top for garnish and serve fresh!

 

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