The Pioneer Woman Tasty Kitchen
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Paleo Blueberry Coconut Cupcakes

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Level: Easy

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Description

Have your cake and eat it too because these are gluten/grain/refined-sugar/dairy-free and bursting with fresh blueberries!

Ingredients

  • FOR THE CUPCAKES:
  • ⅔ cups Fresh Blueberries
  • ½ cups Coconut Flour Plus 1 Teaspoon, Divided
  • 2 cups Almond Meal
  • ¼ teaspoons Salt
  • 1 teaspoon Baking Powder
  • ¼ cups Coconut Oil, At Room Temperature (should Be The Consistency Of Softened Butter)
  • ½ cups Coconut Sugar, Packed
  • ¼ cups Plus 2 Tablespoons Honey
  • 2  Large Eggs
  • 1 teaspoon Vanilla Extract
  • FOR THE COCONUT CREAM:
  • 13 ounces, weight Canned Full-Fat Coconut Milk, Chilled Overnight
  • 2-½ Tablespoons Honey

Preparation

1. Preheat your oven to 350 F and line 11 cups of a standard size muffin tin with cupcake liners. Set aside.
2. In a small bowl, toss the blueberries with 1 teaspoon of coconut flour and set aside.
3. In a separate small bowl, mix together the almond meal, 1/2 cup coconut flour, salt and baking powder. Set aside.
4. In a large mixing bowl, beat together the softened coconut oil with the coconut sugar using an electric hand mixer, until the coconut sugar is just moistened. Add in the honey, eggs and vanilla and beat until well mixed.
5. Stir the dry ingredients into the wet ingredients until well combined. Then, gently fold in the blueberries (add all the coconut flour that they are tossed in), being careful not to break them. See note.
6. Divide the batter between the lined muffin cavities, spread out evenly (see note). Let the batter sit for 5 minutes before baking.
7. After 5 minutes put the pan into the oven and bake the muffins for 15 minutes. Then, lightly tent the muffins with tinfoil (shiny side down) and bake for an additional 8-9 minutes, until the tops are lightly golden brown and a toothpick inserted in the center comes out clean. Remove from oven.
8. Let the cupcakes cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before frosting.
9. To make the frosting:
10. Take your chilled coconut milk out of the refrigerator and flip it upside down. Open it, and pour out the liquid on the top (save it for a smoothie later).
11. Spoon the chilled cream that is at the bottom of the can into a large bowl. Add the honey and beat with an electric hand mixer on high speed, until light and fluffy.
12. Pipe the coconut cream onto the cupcakes and devour.

Notes:
1. Your batter is going to be very thick! This is normal for almond meal baked goods.
2. Since the batter is so thick, you’ll really have to spread the cupcakes flat. I used one hand to hold down the muffin liner, then spread out with my other hand (fingers work great)!

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