8 Perfect Paleo Desserts

Lemon Cardamom Cupcakes(6 of 8)

Ingredients for Cupcakes

• Coconut flour, ½ cup
• 6 large-sized eggs (at room temperature, necessary!)
• Coconut oil (melted), 6 tbsp
• Raw honey, 6 tbsp
• Coconut milk (room temperature), 2 tbsp
• Cardamom (ground), ½ tsp
• Vanilla extract, 1 tsp
• Baking soda, ¼ tsp
• Apple cider vinegar, ½ tsp

Ingredients for Lemon Mousse

• Lemon curd (honey-sweetened), ¾ cup
• Coconut milk, 1 cup
• Light coconut milk, 1 tbsp
• Sea salt, a pinch
• Raw honey, to taste
• Gelatin (grass-fed), 1 tbsp

Preparation

1. Set the oven to preheat setting at 350 degrees F. Prepare your muffin tin and adjust with liners or baking cups.
2. Combine eggs and coconut flour in a mixing bowl until fully incorporated and smooth. Add all the remaining ingredients and whisk until well combined.
3. When the batter is ready, spoon it to the muffin tin and divide equally. Set to bake for 20 minutes until bright golden. Do the toothpick test to see if it is completely cooked from the inside.
4. Set the muffin tin on a wire rack and let cool.
5. Meanwhile, prepare the lemon mousse. Chill the honey-sweetened lemon curd until cold and thick.
6. In a saucepan, combine gelatin and coconut milk over low-med heat.
7. Let the mixture sit for 10 minutes and combine together. Pour into a bowl and refrigerate.
8. Blend the lemon curd and coconut milk mixture until smooth. Season with salt and add honey for the sweet flavor. Blend again to combine.
9. When the cupcakes are ready, top with the lemon mousse frosting.
10. Serve immediately for refreshing flavors.