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Paleo Red White Blue Cupcake

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.
Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Servings: 12
Author: Amy Stafford

Ingredients


Cupcake:

  • 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


Coconut Whipped Cream:

  • 1 can 14 ounces full-fat coconut milk, chilled
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon vanilla extract


Raspberry Sauce:

  • 1/2 cup fresh or frozen raspberries
  • 1 tablespoon maple syrup


Topping:

  • 24 fresh blueberries

Instructions

Cupcake:

  • 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.

Coconut Cream Frosting:

  • 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

Raspberry Sauce:

  • 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