Looking for more free recipes?

Subscribe to my newsletter and follow along on Instagram, Facebook, YouTube, and Pinterest for all of the latest updates.

Paleo Chocolate Strawberry Cupcakes


  • Author: Cristina Curp
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 12 cupcakes 1x
  • Category: dessert
  • Method: baking
  • Cuisine: paleo
  • Diet: Gluten Free

Description

Decadent but really healthy pink paleo cupcakes without food coloring. 


Scale

Ingredients

FOR THE CUPCAKES

  • 1 cup fine blanched almond meal
  • 2 tbsp coconut flour
  • 1/4 tsp salt
  • 2 tsp baking soda
  • 1 tbsp fresh coffee grounds (optional, you may use cinnamon instead)
  • 1 cup ground up dark chocolate chips (buy chocolate chips, grind them in a blender or food processor)
  • 1/3 cup brown sugar truvia (you may also use 2/3 cup coconut palm sugar or Swerve)
  • 1/3 cup coconut oil (or olive oil)
  • 1 tbsp vanilla extract
  • 3 large eggs
  • 3/4 cup beet puree (from canned or roasted beets)

For Strawberry Buttercream

  • 2 cups fair trade red palm oil shortening
  • 1/2 cup raw honey (or confectioner’s Swerve)
  • 1 cup freeze dried strawberries (grind in your blender and sift)
  • 1 tbsp beet puree
  • 1 tsp vanilla extract
  • pinch salt

Instructions

  1. Preheat oven to 350F.
  2. Prep your ingredients, measure everything out, prep your beet puree and your ground-up freeze-dried strawberries.
  3. In the bowl of your Kitchen Aid stand mixer with the paddle attachment combine: 1 cup almond meal, 2 tbsp coconut flour, 1/4 tsp salt, 2 tsp baking soda, 1 tbsp coffee grounds, 1 cup ground chocolate chips, 1/3 cup sweetnenr.
  4. When the dry ingredients are well combined, with the paddle attachment on medium speed, add in the coconut oil, vanilla extract. Add in the eggs one at a time. Lower the speed and add in the beet puree until just combined.
  5. Line your muffin tin with cupcakes liners. Fill each cup with 1/4 cup of mix. Will make 12 cupcakes. Bake at 350F for 30 minutes.

Make the Frosting

  1. Wash your mixer bowl and paddle.
  2. Add in the palm oil shortening and with paddle attachment whip until smooth.
  3. Add in the honey and salt. Add in the beet puree.
  4. Lastly, on slow speed, add in the freeze dried strawberry dust.
  5. Once well incorporated bring the speed up to high until smooth.
  6. When the cupcakes are cool, pipe the frosting on top.

Recipe Notes:

  • TIP: sift your ground strawberries, save the larger crumbs to garnish.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 166
  • Sugar: 15g
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0g

Keywords: paleo chocolate strawberry cupcakes