I was selfish a wee bit and made the cake part of these paleo-friendly so I could partake in some, but other than that, these things are a high-fructose nightmare! But, it was for a good cause and the look on my sister’s face was priceless!
If you’d like to try your hand at making some, below is the recipe I used from the Comfy Belly.
Makes 8 cupcakes
1/2 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
4 large eggs
1/3 cup oil (olive oil or other oil, or melted unsalted butter, ghee, coconut oil, or vegetable shortening)
1/2 cup honey or maple syrup
2 tablespoons coconut milk or other milk
1 tablespoon vanilla extract
seeds from one vanilla bean (optional)
Preheat your oven to 350°F (175°C, or gas mark 4).
Combine all the dry in ingredients, except for the vanilla seeds, and blend well.
Add the wet ingredients to the dry ingredients and use a mixer to blend well. You can use a food processor, hand or standing mixer to get it well-blended. Let the batter sit for a few minutes and mix once more. Optionally, add the vanilla beans and blend well.
Fill cupcake liners about 3/4 of the way with batter.
Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Cool and then frost.
Store covered for a few days at room temperature, or the refrigerator for a few weeks, or freeze for a few months.
I hope you enjoy yours as much as we did ours!