Author Notes
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
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Ingredients
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1/2 cup
Coconut flour, sifted
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1/2 cup
Tapioca starch, sifted
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1/2 cup
Raw cacao powder, sifted
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1/2 teaspoon
Sea Salt
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6
eggs
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3/4 cup
Maply Syrup
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1 teaspoon
Vanilla Extract
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1/2 cup
Palm Oil Shortening *sustainably sourced
Directions
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Preheat the oven to bake at 350 degrees
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Line 3 mini muffin pans with cupcake papers
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In a small sauce pan, melt the palm shortening. Set aside to cool slightly
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In a small mixing bowl, sift together the coconut flour, tapioca starch, cacao powder, baking powder, and salt.
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In a medium sized mixing bowl, beat the eggs, maple syrup, and vanilla with a hand mixer over medium-high speed.
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Slowly add the sifted flour blend into the liquid mixture, and beat again, until the batter is smooth and slightly fluffy.
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Pour the cooled shortening into the batter, and beat again, until the batter is smooth and fluffy.
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Using a cookie scoop, scoop the batter into each muffin mold.
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Bake on the middle rack of the oven for 20 minutes. Test with a toothpick to be sure the mini cupcakes are fully cooked.
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Allow to cool before frosting.
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