Saturday, May 31, 2014

Vanilla Strawberry Shortcake Cupcakes (Paleo-ish)

I'm going to Ben and Louise's for a burger cookout tonight. I thought these little beauties would be a perfect dessert. 

It's kosher to taste-test before serving to other people, right?? Right. :)

Copied from: Dr. Axe's website


  • 1/2 cup coconut flour
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 5 eggs
  • 1/2 cup raw honey
  • 1/2 cup coconut oil, melted
  • 1/4 cup unsweetened coconut flakes (I think you could use shredded as well)
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 12 whole strawberries
  • 2 cups whipped coconut cream** (see note below)


  1. Preheat your oven to 350 degrees F.
  2. Place 12 cupcake liners in a muffin pan.
  3. Sift dry ingredients together into a bowl. Add the coconut separately.
  4. Separate the yolk from the whites of 2 of the eggs. Set the egg whites aside.
  5. Combine 3 whole eggs, two egg yolks, coconut oil, honey, vanilla and lemon juice with a hand mixer. Be careful that you don’t over mix.
  6. Turn the mixer to low and add the dry mixture and wet mixture in alternate batches until the batter has no lumps.
  7. In a small bowl beat the egg whites until thick, soft peaks form. (Using a hand mixer works best.) Fold into the batter very gently.
  8. Pour or spoon batter evenly into the 12 cupcake liners.
  9. Bake for about 20 minutes or until done (mine took less time.) Allow to cool for 5-10 minutes, then carefully remove cupcakes from the pan. Cool completely.
  10. When the cupcakes are cool, cut a small circle off the top and scoop out a little of the cupcake and put one whole strawberry in the cupcake.
  11. Frost the cupcakes with the whipped coconut cream right before serving! I would keep the coconut cream in the frig until then so it stays hardened! 
**I made whipped coconut cream by refrigerating 2 cans of full fat coconut milk. Open the can and scoop out the hardened part on the top. Whip with a hand mixer with honey, vanilla extract, and almond extract (if you have it!)

Makes 12 servings.
By Kate Battistelli – published in Maker’s Diet Meals

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