This week, The Paleo Princess celebrated its first birthday! Since the Italian style sauce I posted last July, I have had a great year of sharing my Paleo cooking with you all. I have truly enjoyed posting photos and recipes for you to try out, and I appreciate all the feedback whether it is here on the site or on the Facebook page. I hope you will continue cooking with The Paleo Princess in the next year and beyond!
As we are celebrating a birthday, what better way to celebrate than by making cupcakes?! I am pleased to share with you a recent favorite: Coconut Cupcakes from Elana at Elana’s Pantry. I have already made them a few times. Because I tend to decrease the amount of agave by half and skip the frosting (it’s got heavy cream in it), I treat them more as a muffin at my house. I served them at brunch yesterday and they proved to be a popular item! I am sure that you will like them very much. Remember—just like other Paleo treats, just because the ingredients are Paleo friendly, does not mean that you should eat as many as you can stuff into your mouth. (I know I know…sometimes, it’s hard.)
Without further, ado, here is the recipe (replicated from Elana’s Pantry).
Here’s what you need:
3 eggs
1/2 cup coconut oil
1/2 cup agave nectar
1/2 cup coconut flour
1/2 teaspoon celtic sea salt
1/2 teaspoon baking soda
1/2 cup unsweetened shredded coconut
Here’s how:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a small bowl, blend eggs, coconut oil and agave netar.
3. Once combined well, mix in the salt, baking soda, shredded coconut and coconut flour.
4. Allow batter to sit so that it may thicken a little bit.
5. Either line a cupcake tin with baking cups or use coconut oil to grease up the cupcake spaces.
6. Spoon 1/4 cup batter into each cupcake opening.
7. Bake for 20-25 minutes.
8. Allow cupcakes to cool before serving.
Enjoy these! Until next time…
