Paleo Red White Blue Cupcake

Paleo Red White Blue Cupcake might be just the dessert you are searching for. This gluten free, lacto ovo vegetarian, primal, and fodmap friendly recipe serves 12 and costs $1.21 per serving. One serving contains 281 calories, 4g of protein, and 23g of fat. 86 people were impressed by this recipe. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 42 minutes. If you have strawberries, salt, blueberries, and a few other ingredients on hand, you can make it. It is brought to you by A Healthy Life for Me. Overall, this recipe earns a not so amazing spoonacular score of 25%. If you like this recipe, you might also like recipes such as Red, White, and Blue Cupcake Tops, Red, White, and Blue White Chocolate Pudding Pops, and Red, White and Blue (White Chocolate Mousse, Blueberry Gelee, Coconut Dacquiose with Hazelnut Cookie).

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 22 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.In a medium sized bowl, stir together the flours, baking powder, salt, and lemon zest until thoroughly combined. Set aside.In a blender add strawberries and maple syrup, blend until smooth. You should have cup strawberry-maple mix. If you are short, add more maple syrup.In a large bowl whisk butter, strawberry-maple syrup mix, eggs, vanilla and coconut cream together until smooth.Add the flour mix into the butter mix and stir until just combined; do not over mix.Divide the batter between 12 liners in your cupcake pan. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.Scoop out the hard coconut cream that is settled on top of the can. {Keep the water underneath for your smoothies, and overnight oats}Using a hand mixer, whip the coconut cream with maple syrup, vanilla extract until fluffy.The whipped coconut cream should be stable enough to top cupcakes with. {it should look like your classic whip cream}Fill pastry bag with cream and pipe on top of each cupcake. Use a fun piping tip to make them look pretty.Place in refrigerator until ready to drizzle raspberry sauceIn a small skillet add raspberries and maple syrup. Bring to a low boil and then lower to simmer for 4 minutes.Mash raspberries with the back of a fork and strain through a fine sieve, catching juice in a bowl.When cool take a spoon and gently drizzle sauce over each cupcake.Store any extra covered in refrigerator. {extra is perfect for cocktails, topping ice cream or adding to smoothies}Top each cupcake with 2 fresh blueberries.

 

Step by step:

1. Preheat the oven to 350 F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.In a medium sized bowl, stir together the flours, baking powder, salt, and lemon zest until thoroughly combined. Set aside.In a blender add strawberries and maple syrup, blend until smooth. You should have cup strawberry-maple mix. If you are short, add more maple syrup.In a large bowl whisk butter, strawberry-maple syrup mix, eggs, vanilla and coconut cream together until smooth.

2. Add the flour mix into the butter mix and stir until just combined; do not over mix.Divide the batter between 12 liners in your cupcake pan.

3. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.Scoop out the hard coconut cream that is settled on top of the can. {Keep the water underneath for your smoothies, and overnight oats}Using a hand mixer, whip the coconut cream with maple syrup, vanilla extract until fluffy.The whipped coconut cream should be stable enough to top cupcakes with. {it should look like your classic whip cream}Fill pastry bag with cream and pipe on top of each cupcake. Use a fun piping tip to make them look pretty.

4. Place in refrigerator until ready to drizzle raspberry sauce

5. In a small skillet add raspberries and maple syrup. Bring to a low boil and then lower to simmer for 4 minutes.Mash raspberries with the back of a fork and strain through a fine sieve, catching juice in a bowl.When cool take a spoon and gently drizzle sauce over each cupcake.Store any extra covered in refrigerator. {extra is perfect for cocktails, topping ice cream or adding to smoothies}Top each cupcake with 2 fresh blueberries.

Nutrition Information:

covered percent of daily need