We can be friends….just don’t touch my cupcake!! Especially these Forest Berry Cupcakes, recipe created by gorgeous Glow with Nat Russell. These little pretty cups of joy are free from gluten, grains, refined sugar, nuts & dairy and paleo friendly - but most importantly contain plenty of joy. We all know what a little devil our post-dinner sweet tooth can be. Rather than combat it, we prefer to show our sweet tooth who is boss with our clever simple recipes like these that are good for your insides!
The recipe is so simple - you’ll be thinking about healthy cupcakes all day.
There’s always time for cupcakes, especially when they are this easy and this good for you!
These freeze really well for convenience, just store them in an airtight container in the freezer and they will keep for up to two months. Pop them in your work lunchbox and they will be perfectly defrosted by lunchtime!
These pretty little cakes are free from gluten, grains, refined sugar, nuts & dairy and paleo friendly.
Makes 12 ♥
1/2 cup coconut flour
1/4 cup coconut oil
1/3 cup honey
1 tsp vanilla powder or extract
1 1/2 tsp baking powder
1 cup frozen mixed berries
Preheat oven to 170ºC
Beat vanilla, coconut oil and honey for one minute until creamy.
Whilst still beating add eggs one at a time until well combined.
Add coconut flour and baking powder and mix well.
The mixture will be very runny, don’t worry just let it rest for 5 minutes. The mixture will thicken perfectly.
Lined a 12 hole muffin tray with cupcake cases and spoon the mixture evenly between the cases – about one big heaped tablespoon.
Dot the berries into the top of the mixture. This is the way I prefer to do it but you can actually mix the whole lot of berries straight into the mix – just do it gently and only until just combined.
Bake for 20 minutes until golden. You can enjoy these warm from the oven or wait till cool. These will keep in an airtight container in the pantry for up to 5 days, or you can freeze as directed above.