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Paleo Mocha Coconut Frappuccino Cupcakes (gluten-free, dairy-free, nut-free)

December 31, 2013 Leave your thoughts Print this page

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It’s the end of 2013, and we’ve gotta celebrate. I don’t think there’s a better way to say “party” than a mocha coconut frappuccino cupcake, don’t you?

Cupcakes may be the most fun thing on earth to bake. There are so many different combinations of cupcake, frosting, and topping to try, and best of all, your dessert comes in a pre-portioned package so you won’t over-stuff yourself. (Though they’re so tasty, you might go back for a second…)

My problem with classic American cupcakes is that the ratio of frosting to cake is about 1,000 to 1. While frosting is delicious, this is a cupCAKE, not a cupFROSTING. Frosting also packs on a ton of calories, since it’s pretty much made of a pound each of butter and sugar. The poor cake–which should be the centerpiece of the dessert–is buried and forgotten, and often is dry and flavorless due to its lack of attention. Everyone’s in it for the frosting, and that’s sad.

While these cupcakes do have a good amount of frosting, it’s clear that the moist, chocolaty cake is the star. It’s a little sweet, but not so sugary that it’ll make your mouth pucker: you can actually taste the other ingredients, like coffee, cocoa powder, and toasted coconut. They are the BOMB.

Made paleo-friendly from THIS recipe! Yay for inspiration! 
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Ready to pounce on these delicious cupcakes? Good, let’s get started.

Preheat the oven to 350 degrees and line two muffin tins with 15 muffin liners, preferably parchment ones. I know 15 is an awkward number when it comes to baking, but just go with it, OK?

In the bowl of a stand mixer, beat 8 large eggs at medium speed until a little frothy and lightened in color, about 2 to 3 minutes. 8 eggs sounds like a lot, but it’s what gives the cupcakes a good deal of their structure. We want cupcakes, not pancakes.

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While the eggs beat themselves silly, stir together 1 cup of full-fat coconut milk with 3 tablespoons of instant coffee powder in a small saucepan over medium low heat. When the liquid begins to boil, turn it off the heat and let it cool for a minute; it should be a lovely chestnut-brown in color.

Allow it to cool for a minute, then pour into the eggs. Beat just to combine, then add in 1/2 cup of coconut nectar (can be substituted with honey or maple syrup), 1 tablespoon of vanilla extract, 1 teaspoon of apple cider vinegar, and 1/2 cup of coconut oil, melted. Keep mixing until everything is completely incorporated, about a minute longer.

In a small bowl, sift together 1 cup of coconut flour, 1/4 cup of tapioca flour/powder (doesn’t matter, they’re pretty much identical), 1/2 cup of cocoa powder (the higher quality, the better), 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Stir to combine and pour into the wet ingredients about 1/3 cup at a time.

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Your batter should be smooth, thin-ish (about halfway between crepe batter and pancake batter in thickness), and dark brown in color when it’s ready. If you’re feeling adventurous, add in 1/4 cup of mini chocolate chips, but feel free to leave them out, if you’d like.

Using an ice cream scoop or two large spoons, evenly divide the cupcake batter between the muffin liners. Bake in the center rack of the oven until a toothpick comes out clean in the center, about 30 minutes. DO NOT OVER-BAKE! Veer on the side of caution and take these babies out before you think they’re done; too late and they’ll taste like sandy piles of blugh.

Once the cupcakes are out of the oven, place 3 tablespoons of unsweetened shredded coconut on a baking sheet and spread out to ensure even toasting. Place on the top rack and bake until golden brown all over, about 5 to 7 minutes. Be careful: coconut burns very easily!

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Let the cupcakes cool in the muffin tins for at least half an hour. You can make the frosting while you wait!

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In the bowl of a stand mixer, beat together 3/4 cup of palm shortening, 1/3 cup of coconut nectar (can be substituted with honey or maple syrup), 1/4 cup of arrowroot powder, and 2 tablespoons of coconut flour on high speed until light and fluffy, about 3 to 4 minutes.

To the frosting, add in 2 tablespoons of full-fat coconut milk, 1 teaspoon of coconut extract, 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon, and a generous pinch of salt. Keep beating on high for a minute or two more, then taste and adjust the flavor.

Scoop the frosting into a pastry bag or a large ziploc bag with a corner snipped off. Secure the bag, push the frosting to the bottom, and twist the top. Set aside while you make the drizzle to go on top.

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In a small saucepan over medium heat, stir together 1/2 cup of coconut milk, 2 tablespoons of mini chocolate chips, and 1 tablespoon of instant coffee powder. Bring to a boil, then reduce the heat to low. Cook until slightly reduced, about 10 minutes. If you find that the drizzle is still really liquid-y, let it reduce for a little while longer or add in 1 tablespoon of sunflower seed butter (or other nut butter) to thicken.

You’re now ready to assemble! Squeeze the frosting in a circular motion on top of the cupcake, apply the drizzle with a small spoon, and sprinkle some of the toasted shredded coconut on top. Enjoy…but please do so before 2:00 in the afternoon. (Otherwise, you’ll be bouncing off the walls all night!)

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What desserts would YOU like to see made paleo in 2014? Leave me a comment here or on Facebook and let me know!


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Paleo Mocha Coconut Frappuccino Cupcakes

December 31, 2013 Print this page

It’s the end of the year, and you’ve gotta celebrate. I don’t think there’s a better way to say “party” than a mocha coconut frappuccino cupcake, don’t you?

Ingredients

Prep Time 30 min
Cooking Time 30 min
Total Time 1 hr
Yield 15 cupcakes

FOR THE CUPCAKES:

8 large eggs

1 cup of full-fat coconut milk

3 tablespoons of instant coffee powder

1/2 cup of coconut nectar (can be substituted with honey or maple syrup)

1 tablespoon of vanilla extract

1 teaspoon of apple cider vinegar

1/2 cup of coconut oil, melted

1 cup of coconut flour

1/4 cup of tapioca flour/powder

1/2 cup of cocoa powder

1 teaspoon of baking soda

1/2 teaspoon of salt

1/4 cup of mini chocolate chips (optional)

FOR THE TOASTED COCONUT:

3 tablespoons of unsweetened shredded coconut

FOR THE FROSTING:

3/4 cup of palm shortening

1/3 cup of coconut nectar (can be substituted with honey or maple syrup)

1/4 cup of arrowroot powder

2 tablespoons of coconut flour

2 tablespoons of full-fat coconut milk

1 teaspoon of coconut extract

1 teaspoon of vanilla extract

1 teaspoon of cinnamon

A generous pinch of salt

FOR THE DRIZZLE:

1/2 cup of coconut milk

2 tablespoons of mini chocolate chips

1 tablespoon of instant coffee powder

1 tablespoon of sunflower seed butter (or other nut butter, optional)

Directions

FOR THE CUPCAKES:

Preheat the oven to 350 degrees and line two muffin tins with 15 muffin liners, preferably parchment ones.

In the bowl of a stand mixer, beat the eggs at medium speed until a little frothy and lightened in color, about 2 to 3 minutes.

While the eggs beat, stir together the coconut milk with the instant coffee powder in a small saucepan over medium low heat. When the liquid begins to boil, turn it off the heat and let it cool for a minute; it should be a lovely chestnut-brown in color.

Allow it to cool for a minute, then pour into the eggs. Beat just to combine, then add in the coconut nectar, vanilla extract, apple cider vinegar, and coconut oil. Keep mixing until everything is completely incorporated, about a minute longer.

In a small bowl, sift together the coconut flour, tapioca flour/powder, cocoa powder, baking soda, and salt. Stir to combine and pour into the wet ingredients about 1/3 cup at a time.

Your batter should be smooth, thin-ish and dark brown in color when it’s ready. If you’re feeling adventurous, add in the mini chocolate chips.

Using an ice cream scoop or two large spoons, evenly divide the cupcake batter between the muffin liners. Bake in the center rack of the oven until a toothpick comes out clean in the center, about 30 minutes. DO NOT OVER-BAKE!

FOR THE TOASTED COCONUT:

Once the cupcakes are out of the oven, place the shredded coconut on a baking sheet and spread out to ensure even toasting. Place on the top rack and bake until golden brown all over, about 5 to 7 minutes. Be careful: coconut burns very easily!

FOR THE FROSTING:

In the bowl of a stand mixer, beat together the palm shortening, coconut nectar, arrowroot powder, and coconut flour on high speed until light and fluffy, about 3 to 4 minutes.

To the frosting, add in the full-fat coconut milk, coconut extract, vanilla extract, cinnamon, and salt. Keep beating on high for a minute or two more, then taste and adjust the flavor.

Scoop the frosting into a pastry bag or a large ziploc bag with a corner snipped off. Secure the bag, push the frosting to the bottom, and twist the top.

FOR THE DRIZZLE:

In a small saucepan over medium heat, stir together the coconut milk, mini chocolate chips, and instant coffee powder. Bring to a boil, then reduce the heat to low. Cook until slightly reduced, about 10 minutes. If you find that the drizzle is still really liquid-y, let it reduce for a little while longer or add in the sunflower seed butter to thicken.

TO ASSEMBLE:

Squeeze the frosting in a circular motion on top of the cupcake, apply the drizzle with a small spoon, and sprinkle some of the toasted shredded coconut on top. Enjoy!


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Toasted Coconut Ice Cream

October 26, 2013 Print this page

Creamy, coconutty, and sweet, no one will ever know this has no dairy!

Ingredients

Prep Time 24 hr
Cooking Time 15 min
Total Time 24 hr 15 min
Yield 6 servings

1 cup of shredded, unsweetened coconut

2 14-ounce cans of full fat coconut milk

1 cup of cashew milk (can be substituted with your choice of nut milk)

4 egg yolks, whisked

1/2 cup of raw coconut nectar (can be substituted with raw honey)

3 tablespoons of arrowroot powder

2 teaspoons of vanilla extract

1/3 cup of mini chocolate chips (optional)

Directions

Preheat the oven to 350 degrees and pour the coconut onto a baking sheet.

Bake until golden brown and fragrant, about 6 to 8 minutes. Give it a stir once or twice to make sure browning is even.

Meanwhile, in a saucepan, heat the full-fat coconut milk and the cashew milk over medium-low heat. Once it just starts to bubble, remove it from the stove top and pour in the toasted coconut. Put a lid on the saucepan and let it steep for at least an hour, preferably two.

Pour the ice cream base through a strainer and squeeze the milk-infused coconut to get as much liquid out as possible.

In another saucepan, heat the egg yolks and the coconut nectar over medium heat until warm to the touch, about 5 minutes. Then, slowly whisk in the ice cream base, using a ladle to do a little bit at a time.

Keep whisking the mixture until the back of a spoon wipes clean.

Once you obtain a clean streak, turn off the heat and stir in the arrowroot powder and vanilla extract. Transfer the mixture to an airtight plastic container and refrigerate overnight to cool down.

To ice-creamify it, simply pour all of the ingredients into an ice cream machine and follow the manufacturer’s instructions to process. Five minutes before you think the ice cream is done (it should be thick, but still a tad liquid-y to the touch), pour in the mini chocolate chips…if you want.

Scoop the ice cream into a large glass dish and freeze overnight to get a true “ice cream” texture. You could eat it right out of the machine, too, but I like my ice cream more on the solid side.

Let defrost at room temperature for 15 minutes before digging in. This will ensure you have a creamy, not icy texture.

Serve with Blondies or Brownie Bites.


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Cardamom Carrot Pudding

October 26, 2013 , Print this page

Perfect as a light breakfast, snack, or after-dinner treat: it’s cool, creamy, and exotic.

Ingredients

Prep Time 4 hr 10 min
Cooking Time 40 min
Total Time 5 hr
Yield 4 servings

3 large carrots

1 1/2 tablespoons of ghee (can be substituted with coconut oil)

1 14-ounce can of full-fat coconut milk

2 teaspoons of ground cardamom, plus more for sprinkling on top

1 tablespoon of ground cinnamon, plus more for sprinkling on top

1 tablespoon of vanilla extract

1/4 teaspoon of liquid stevia (can be substituted with 1-2 tablespoons of honey or maple syrup)

3 tablespoons of chia seeds

Raisins, to garnish

Coconut cream, to garnish

Directions

Grate the carrots in the food processor or with a box grater.

Heat the of ghee in a large non-stick skillet over medium heat. When hot, add the carrots, and saute for 5 minutes, stirring frequently. Afterwards, cover with a lid, reduce the heat to low, and cook until soft and beginning to brown, about 30 to 35 minutes more. Give it a shake or stir every 5 minutes or so to prevent burning.

Once the carrots are done, add them to a blender or food processor with the full-fat coconut milk, cardamom, cinnamon, vanilla extract, and liquid stevia. Blend until completely liquefied, about 2 to 3 minutes.

Pour the carrot and coconut mixture into a large container, and stir in the chia seeds. You can ground them if you want, but I like leaving them whole.

Put the pudding container in the fridge, and wait at least 4 hours (preferably overnight) before eating. Garnish with raisins, a little more cinnamon and/or cardamom, and a dollop of coconut cream, if you like.


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Coconut Cream

October 19, 2013 Print this page

Ingredients

Prep Time 12 hr
Cooking Time
Total Time 12 hr
Yield 1 1/2 cups

1 can of full-fat coconut milk

Directions

All that you have to do is put the full-fat coconut milk in the fridge overnight, then open it upside-down the next day and pour off the water.

Scoop what’s left behind into the bowl of a stand mixer, and whip on high until nice and fluffy, about 5 minutes.

I highly recommend using this in a Chocolate Hazelnut and Coconut Crepe Cake or on top of Banana Ice Cream.


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