Have Your Cake, Eat It Too | The Paleo Mom {Part 2}
The Paleo Mom shares the most delicious Lemon Cupcakes in part 2 of her contribution to Have Your Cake, Eat It Too. Be sure to check out Part One where she gives her tips on hosting a Paleo birthday party.
If you are a lemon lover, then you will love these nut-free paleo lemon cupcakes. This recipe makes 12 cupcakes but can be easily halved or doubled depending on how many you need.
- Ingredients (Lemon Caramel Frosting):
- 1 cup honey
- ⅔ cup fresh lemon juice
- ¼ tsp baking soda
- ½ cup Palm Shortening
- Ingredients (Lemon Cupcakes):
- ½ cup Coconut Flour
- ¼ cup Tapioca Flour
- ½ tsp baking soda
- 6 eggs
- ½ cup honey
- ¼ cup fresh lemon juice (roughly juice of two lemons)
- 2 Tbsp finely grated lemon zest (roughly zest from two lemond)
- Frosting Instructions
- Heat honey and lemon juice in a medium-sized saucepot over low heat. Reduce to 1 cup volume, being very careful not to let it burn (this will take 10-15 minutes).
- Remove from heat and immediately stir in baking soda. It will froth and expand. Stir vigorously for 15-20 seconds, then pour into a bowl and let cool to room temperature.
- Mix in palm shortening until completely combined.
- Store in an airtight container at room temperature for several days or store in the fridge for longer-term storage (warm up to room temperature before frosting cupcakes).
- Instructions for Cupcakes
- Preheat oven to 350F. Line a muffin tin with silicone or paper muffin cup liners.
- Blend all ingredients together in a blender until a smooth batter forms. Let the batter rest for 2-3 minutes to thicken.
- Pour batter into prepared muffin tin. Each cup should be filled approximately ¾ full (or slightly more).
- Bake for 22-23 minutes, until starting to turn golden brown along the edges (should pass a toothpick test).
- Carefully remove cupcakes from pan and cool on a wire rack. Let cupcakes cool completely before frosting.
- Spread a generous amount of frosting on each cupcake. Candied lemon zest and edible flowers make great decorations for these cupcakes.
Sarah Ballantyne, Ph.D. (a.k.a. The Paleo Mom) is a recent convert to paleolithic nutrition, which has made a monumental difference to her health, including contributing to her 120-pound weight loss! Following the paleo diet autoimmune protocol has also cured Sarah’s Irritable Bowel Syndrome, acid reflux, migraines and anxiety issues while also greatly improving her asthma, allergies and psoriasis. Sarah is continuing to experiment with her own implementation of a paleo diet and lifestyle to reach that lofty goal of perfect health. As Sarah works to transition her family to a paleo diet, she enjoys experimenting in the kitchen and sharing her successful recipes with you, including recipes for everything from one-pot dinners to paleo versions of kid staples to decadent paleo desserts. Most of all, Sarah’s passion is to share her biology, physiology and nutrition knowledge through informative posts that distill the science behind the paleo diet into approachable explanations. Read more by The Paleo Mom at www.thepaleomom.com and don’t forget to like her on facebook and follow her on twitter!
I shared this recipe with:
Fat Tuesday
Slightly Indulgent Tuesday
Pennywise Platter
Keep IT Real
Allergy Free Wednesday
Finally! A nut-free recipe for baked goods! I am Paleo, but don't do well with nuts, so my muffin recipe has been pretty boring. I love the thought of adding lemon and lemon zest. I heart lemons!
Spectacular presentation. Looking good. Found you via Beyond the Peel's Keep it Real Thursday. I linked in a simple salmon pizza. Have a nice week.