I know, I know, it’s the new year and everyone is on one sort of diet or another. But I’m craving sweets so let’s talk sweets for a bit. I crave them just about every day but there are those days when I need them like I need air. Most of the time it’s chocolate. Dark, pure, melt in your mouth chocolate with just a hint of sweetness is my weakness. But my other one would have to be cake. Not just any but the tiny kind…in the form of cupcakes. Just seeing them makes me smile. And while the cake part is fine, what I’m after is the frosting. Specifically whipped cream frosting. Buttercream frosting never quite did it for me other than maybe send a jolt of pain through my teeth from the overwhelming sweetness.
The dilemma is that whipped cream frosting is made from cream and since I don’t eat dairy, in comes the next best thing – coconut milk. I tried a few different variations to get the cream to consistency. A runny thick coconut milk with a bit of arrowroot powder left the icing too gritty…it was good but not good enough.
So I moved on to another option. Chilling a can of coconut milk which I know consistently has a thick layer of cream on top and whipping that into an acceptable frosting. And wouldn’t you know it – a can of coconut milk, a tablespoon of honey and a teaspoon of vanilla left me with a beautiful frothy whipped coconut milk frosting. So simple and creamy and truth be told, I find whipping cream to be cathartic.
These cupcakes are not overly sweet. I may like sweets, but I don’t go overboard with sweetness. The entire recipe makes 24 mini cupcakes and the whole thing contains 5 tbsp of honey. Not too bad if you’re trying to eat well but not depriving yourself entirely. One of these little guys is the perfect treat when you’re in the mood for a little something sweet.
paleo mini coconut cupcakes
prep time: 5-10 minutes
baking time: 14-15 minutes
makes: 24 cupcakes
1/2 cup coconut flour
2 tbsp coconut cream (or coconut milk)
1/2 tsp baking powder
4 room temperature eggs
1/4 cup melted coconut oil
2 tsp vanilla extract
4 tbsp runny honey
1 can full fat coconut milk refrigerated for at least 6 hours (I highly recommend this brand as it has a thick layer of cream on top)
1 tbsp runny honey (I use this brand)
1 tsp vanilla extract (I use this one)
2-3 tbsp shredded coconut
Preheat oven to 350 degrees. If you have mini muffin liners, line your tin now. If not, you can use coconut oil and grease the tin well.
Combine all ingredients under cupcakes in large mixing bowl. Fill muffin tin until all batter is gone. This should yield exactly 24 cupcakes.
Bake on middle rack for 14-15 minutes. Test with a toothpick to make sure toothpick comes out clean. Set cupcakes aside to cool.
Open coconut milk can on the bottom and drain out the liquid. You can use it for smoothies or discard it. Scrape the thick cream into mixing bowl along with 1 tbsp honey and tsp vanilla. Mix with mixer for 1-2 minutes until you have a thick frosting.
Add a generous amount of frosting to cooled cupcakes and top with shredded coconut.
Store in the refrigerator in an airtight container.