Cupcake Recipe - Paleo

INGREDIENTS

1/2 Cup of Coconut sugar 1 vanilla bean

175 grams Cassava Flour

60 grams ghee (you can substitute for butter if you wish)

2 large eggs

1/3 cup coconut yogurt

1 tbls pure vanilla essence

2/3 cup of almond milk or your choice of milk

1 vanilla bean or vanilla bean paste

1 tablespoon of vanilla essence

1 1/2 teaspoon of baking powder

1/2 tsp baking soda

pinch sea salt

2 large eggs

METHOD

1. Preheat oven to 175 degrees

2. In the bowl of a mixer add coconut sugar and seeds from the vanilla bean. Use the back of a spoon to mix the seeds through the sugar.

3. Add Cassava Flour, baking powder, baking soda and salt. Combine well on low speed

4. Add ghee or butter and mix through on medium speed until a fine crumb texture forms.

5. Add eggs, coconut yogurt and vanilla extract.

6. Mix on low speed until just combined, slowly add milk on low speed till combined. Make sure all dry ingredients are incorporated.

7. Fill cupcakes 3/4 full and bake for 15 mins till a skewer comes out clean.

ICING

2 egg whites

Coconut sugar or raw sugar, amount determined by taste. 

1. Whip egg whites till peaks form, add 1 teaspoon of sugar at a time till it reaches the sweetness you desire.