Allergen free Cup Cakes with fruity toppings (Paleo, AIP, Vegan)
 
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Delicious and allergen free cup cakes with fruity toppings!
Author:
Recipe type: Dessert
Serves: 10-12
RecipeIngredients
For the Cup Cakes:
  • 1½ cups Otto’s Naturals – Cassava Flour
  • 1 cup coconut sugar
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda
  • ⅓ cup carob or cocoa powder (use carob for AIP)
  • ½ cup extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 cup water
For the frosting:
  • About 1 cup coconut cream (from top of a coconut milk can) divided into 4 portions
  • 1 tbsp maple syrup
  • pinch sea salt
  • About 1 -2 tbsp fruit puree each of blackberries, mixed berries, strawberries and mango(see instructions below)
  • ¼ tsp turmeric (only for the mango one, optional)
RecipeInstructions
For the cup cakes:
  1. Preheat oven to 350 degrees Fahrenheit
  2. Combine flour, sugar, salt, baking soda, and carob (or cocoa) together into a large bowl. Mix.
  3. Make three wells. Pour extra virgin olive oil into one well, apple cider vinegar into second, and vanilla extract into third well.
  4. Pour cold water over all and stir well with a fork.
  5. Pour into 12 muffin pans lined with cupcake liners.
  6. Bake for about 20-22 minutes, or until knife inserted comes out clean. Let cool for a few minutes before frosting.
For the frosting:
  1. First prepare fruit purees/blends by taking each fresh / frozen fruit and blending it in a small food processor jar. If you don't have a small food processor jar, you may need to do a bigger quantity and freeze it for use later in smoothies etc.
  2. In a small bowl, mix all the frosting ingredients except the fruit puree and whisk till fluffy and smooth. Divide this into 4 separate bowls. Now into each bowl, add a different fruit topping and mix to form a smooth blend. For the mango one, add the turmeric too (if adding). Frost individual cup cakes with the different fruity frosting. Drizzle some extra puree on top of the frosting to identify the flavors. After frosting, let sit in the refrigerator for 30 mins before serving.
Notes
Since the frosting has fresh fruit, these cup cakes need to be refrigerated if stored beyond one day. Once refrigerated, the cake can harden slightly but you can do a quick warm in the microwave for 10-15 secs covering it with a wet paper towel.
Recipe by Cook2Nourish at https://cook2nourish.com/2019/03/chocolate-cup-cakes-with-fruity-frosting-paleo-aip-vegan.html