Paleo Red White Blue Cupcake {Gluten Free}

Prep Time: 20M

Total Time: 42M

Gluten free

Paleo

Vegetarian

Paleo Red White Blue Cupcake are the prettiest little cupcakes to celebrate the summer holidays. Clean ingredients lend themselves to a moist berry packed cake that is topped with coconut cream whipped frosting and drizzled with a raspberry sauce.

It’s Memorial Day Weekend and summer is here, thank the lord. It has been a long grey winter here in little old Cincinnati and I want my sunshine!

I am off to New York this weekend to attend a wedding. I can’t wait, it is going to be gorgeous celebration on a hotel rooftop. I am so hoping for beautiful weather so that their celebration will be under the stars. I plan on taking runs along the Hudson River, shopping, eating and having an all around fabulous time.

We return on Monday from NYC, and I plan on doing a little BBQ on the grill and enjoying it out on the patio. Before we left I whipped up a batch of these Paleo red white and blue cupcakes.

WHY YOU WANT TO MAKE THESE PALEO RED WHITE AND BLUE CUPCAKES:

I sweetened these cakes with maple syrup and fresh strawberries. I used strawberries because I had them on hand. However if you want to use raspberries you can, since raspberries make up the beautiful red syrup that I drizzled on top of the Coconut cream. Just use 1/2 cup of raspberries in place of the strawberries.

The whipped cream frosting topping is made with coconut cream. Which is the cream that rises to the top of a can of coconut milk. The key to getting the cream separated from the water in the can is by sticking your can of coconut cream in the refrigerator at least 2 hours before hand.

Lastly I topped each cupcake with fresh blueberries to give it that gorgeous patriotic color combo.

You want to store these cupcakes in the refrigerator until it is time to serve, as the coconut cream frosting will not hold together in warmer temperatures.

Paleo Red White Blue Cupcake

Author: Amy Stafford

Prep time: 20 mins

Cook time: 22 mins

Total time: 42 mins

Serves: 12

Ingredients

[br][b]Cupcake:[/b]
3/4 cup almond flour
1/3 cup + 3 tablespoons tapioca flour
1/4 cup coconut flour
11/2 teaspoons baking powder
1/4 teaspoon salt
Zest from one organic lemon (about 1 tablespoon)
1/2 cup (1 stick) grass fed unsalted butter, melted and cooled
6-8 large strawberries, trimmed
1/3 cup maple syrup
2 large eggs, at room temperature
1 teaspoons pure vanilla extract
1/2 cup coconut cream
[br][b]Coconut Whipped Cream:[/b]
1 can (14 ounces) full-fat coconut milk, chilled
1 tablespoon honey or maple syrup
1 teaspoon vanilla extract
[br][b]Raspberry Sauce:[/b]
1/2 cup fresh or frozen raspberries
1 tablespoon maple syrup
[br][b]Topping:[/b]
24 fresh blueberries

Instructions

[br][b]Cupcake:[/b]

Preheat the oven to 350° F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
In a medium sized bowl, stir together the flours, baking powder, salt, and lemon zest until thoroughly combined. Set aside.
In a blender add strawberries and maple syrup, blend until smooth. You should have 3/4 cup strawberry-maple mix. If you are short, add more maple syrup.
In a large bowl whisk butter, strawberry-maple syrup mix, eggs, vanilla and coconut cream together until smooth.
Add the flour mix into the butter mix and stir until just combined; do not over mix.
Divide the batter between 12 liners in your cupcake pan. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

[br][b]Coconut Cream Frosting:[/b]

Scoop out the hard coconut cream that is settled on top of the can. {Keep the water underneath for your smoothies, and overnight oats}
Using a hand mixer, whip the coconut cream with maple syrup, vanilla extract until fluffy.
The whipped coconut cream should be stable enough to top cupcakes with. {it should look like your classic whip cream}
Fill pastry bag with cream and pipe on top of each cupcake. Use a fun piping tip to make them look pretty.
Place in refrigerator until ready to drizzle raspberry sauce

[br][b]Raspberry Sauce:[/b]

In a small skillet add raspberries and maple syrup. Bring to a low boil and then lower to simmer for 4 minutes.
Mash raspberries with the back of a fork and strain through a fine sieve, catching juice in a bowl.
When cool take a spoon and gently drizzle sauce over each cupcake.
Store any extra covered in refrigerator. {extra is perfect for cocktails, topping ice cream or adding to smoothies}
Top each cupcake with 2 fresh blueberries.

Notes

Store in refrigerator until ready to eat. Can last covered in refrigerator for 3 days