These paleo, gluten-free cupcakes are moist and airy, topped with pillows of toasted marshmallow. Original recipe: http://www.primalpalate.com/paleo-recipe/grain-free-chocolate-cupcakes-with-toasted-marshmallow-topping/ —Primal Palate
Coconut flour, sifted
Tapioca starch, sifted
Raw cacao powder, sifted
Palm Oil Shortening *sustainably sourced
In This Recipe
Preheat the oven to bake at 350 degrees
Line 3 mini muffin pans with cupcake papers
In a small sauce pan, melt the palm shortening. Set aside to cool slightly
In a small mixing bowl, sift together the coconut flour, tapioca starch, cacao powder, baking powder, and salt.
In a medium sized mixing bowl, beat the eggs, maple syrup, and vanilla with a hand mixer over medium-high speed.
Slowly add the sifted flour blend into the liquid mixture, and beat again, until the batter is smooth and slightly fluffy.
Pour the cooled shortening into the batter, and beat again, until the batter is smooth and fluffy.
Using a cookie scoop, scoop the batter into each muffin mold.
Bake on the middle rack of the oven for 20 minutes. Test with a toothpick to be sure the mini cupcakes are fully cooked.