Sunday, April 5, 2015

Cupcakes for Corben


These little cakes are dedicated to my great-grandson Corben. They are made with a lemon poppyseed cupcake batter,* gluten-free and sweetened with honey. 

Happy Bunny Day, Little Buddy!

Photo by Adriana Smith

Ingredients:

4 eggs
Zest of 1 lemon
3 tablespoons lemon juice
1/4 cup ghee, or coconut oil
1/4 cup honey
1 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup coconut flour
1/2 teaspoon baking soda
1 tablespoon poppy seeds (optional)

Confectioner’s Sugar

Directions:

1. Preheat oven to 350 degrees F. Grease and flour a baking mold or muffin tin, or line a muffin tin with cupcake wrappers.

2. Add all ingredients except poppy seeds to food processor. Blend a few minutes to thicken. 

3. Pulse in the poppy seeds (if using).

4. Bake 20 - 25 minutes or until cupcakes are golden brown and a toothpick comes out clean.


5. Cool on a wire rack,lightly sprinkle with confectioner’s sugar, and serve.


Recipe adapted from the Cook Eat Paleo website.

#paleo #cupcakes #glutenfree #dairyfree #nutfree #dessert #kidfriendly #cutiestkidever