My baby turned one this past weekend! See, isn’t she adorable?! I promise this post isn’t just an excuse to post cute baby pictures…but maybe mostly it is.
I wanted the party food to be paleo because…well just because. While most the party-goers aren’t paleo I might get a little competitive or something and want to prove it can be done, still yummy, and fun for the kids. As long as there are cupcakes I don’t think the kids actually cared what I served for lunch. But I know you all do right? Right?!
Cause I’m gonna tell you anyway. I wanted to keep it fairly simple, which is hard for me cause I tend to go a little food-crazy when I plan parties, but I had a giant work project (you know for that day job!) and my kids were home on Spring break driving me insane.
- Chicken and Pineapple Skewers
- Sweet curry dipping sauce
- Lots o’ fruit! Strawberries, blueberries, watermelon, pineapple, raspberries
- Sliced cucumbers
- And there might have been tortilla chips. Whatever.
- Angry Orchard hard cider (for the adults only!)
- Uh. I was totally going to serve kombucha flavored with grape juice, but I forgot it. Sigh. Obviously I remembered the important stuff. See above.
- Strawberry-chocolate cupcakes–I didn’t forget this is the whole purpose of this post!
- Raspberry chocolate hearts (which I forgot to serve but I gave to my party hostess before I left so that counts!)
And with that, I will actually let you have the recipe now. Almost. First you have to look at another cute picture.
Strawberry Cupcake Recipe
- 1 cup coconut flour
- ½ cup raw honey
- 1 cup organic palm oil (I have used coconut oil in other cupcake recipes so it should work too, but I haven’t tried it in this recipe specifically. This was my first time trying palm oil, I think it helped give these a fluffier texture.)
- 1 tbsp pure vanilla extract
- 1 tsp sea salt
- ½ tsp baking soda
- About 1 and 1/2 lbs chopped strawberries. My 5 year old did this part and they were very precisely chopped!
- 12 eggs
Beat eggs well using a mixer—you want them to beaten very well. I let them beat in my stand mixer while I gathered all the other ingredients. Add vanilla, sea salt, baking soda, and palm oil and let mix. Add the honey and continue mixing. When things are looking good, add the coconut flour, slowly, and let it mix in well. Finally, add your chopped strawberries. Once everything was in I let it mix for another 5 minutes.
Spoon the batter into your cupcake pan. I used ¼ cup for each cupcake which made about 30 cupcakes. You can halve this recipe easily if you need less, or make bigger cupcakes by using more batter in each one. ¼ cup of batter made average sized cupcakes.
Bake at about 350 for about 15 minutes. Check these though. I personally think all coconut flour baked goods are better if they are a little undercooked and then let them set-up when they cool. Test doneness by sticking a toothpick in them and see how gooey they are. I took mine out when they were a little bit gooey but not batter-like.
Let cool (I refrigerated mine overnight) and then frost.
- 2 cups of coconut oil (room temperature)
- 1 cup of raw cacao
- ¼ cup of raw honey (or to taste)
- dash sea salt
- 2 tsp pure vanilla
- fresh strawberries or raspberries to garnish
- sprinkles (optional)
- 1/2-1 tsp arrowroot powder
To get a nice frosting consistency you will want to use a mixer as well. Start with your coconut oil and let it mix and whip up a bit, then slowly (unless you want a cacoa powder poof in your face…hmmm. Yum.) add the cacao then the honey and vanilla. Let beat for 2-3 minutes. If your frosting seems a little runnier than you like you can experiment with adding a bit more cacao (but keep in mind this will be a darker chocolate flavor) or a teaspoon of arrowroot if you’d rather not have a super-dark chocolate. The ¼ of honey in this was plenty sweet for me, but if you are used to “real” frosting you may want it sweeter. If you use more honey you may need to add a little bit of arrowroot or cacao to get the consistency right.
You can also adjust this easily to get more of a dark chocolate flavor in your frosting or sweeter more milk chocolate flavor just by adjusting the amount of honey/vanilla you use. And in my opinion don’t skip the sea salt. It is really good…and with just a dash you won’t really notice the salt flavor it just gives this more depth. If you want these to have a more distinct chocolate and sea salt flavor then add a scant 1/2 tsp.
I let my frosting refrigerate overnight so it was a good decorating consistency. It should even pipe through a frosting bag if you want, but it will melt quickly when you handle it so work quickly.
I recommend making these a day in advance and storing them in the fridge. That way when you serve them they are nice and cool so the frosting won’t get too melty.
These were really delicious and I’m not usually a big cupcake person. But I ate three. Shhhh…
And because I can…
PS While I remembered to take the cute baby photos thank you to Tarrin for remembering to photograph the food! 😉