Paleo Cupcakes

March 18, 2017

Paleo Cupcakes

I love paleo cupcakes, especially for my favorite holidays, like everyday. The problem with conventional cupcakes mixes is that they come loaded with extra nonsense that gives you a hard sugar crash hours later. That’s why I’m so glad I got into the paleo sphere, because I found brands like Simple Mills. They use clean, easy to pronounce ingredients that not only provide good nutrients, they also make the fluffiest cake I have ever had the pleasure of tasting.

I made these paleo cupcakes in honor of St. Patty’s Day, and I used swinish to add a green tint to the frosting. Now I know what your thinking, but I promise you there is no spinach taste to be found. It tastes like a chocolate-mint dream.

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Paleo Cupcakes

Grain free festive cupcakes that are perfect for St. Patty's Day or any day for that matter!

Servings 12 cupcakes
Author melissafischer25

Ingredients

For the cupcakes:

  • 1 package of Simple Mills Chocolate Almond Flour Muffin Mix
  • 3/4 cup of oil (I used coconut oil, but you can also use olive)
  • 3/4 cup of water
  • 3 teaspoons vanilla extract
  • 1 teaspoon mint extract

For the frosting:

  • 1 package of Simple Mills Vanilla Frosting
  • 2 cups of spinach
  • 1 teaspoon vanilla extract
  • 1 teaspoon mint extract

Instructions

  1. For the cupcakes: Pre heat the oven to 350. Mix together the oil, water, vanilla and mint extracts together with a whisk. Once well blended, add in the mix and continue to whisk until nice and smooth. Place your cupcake cups in your cupcake tin, and using a large spoon, pour the mixture in the cups filling them halfway. Place the cupcake tin in the oven and let cook for 20 minutes. To check if they are done, insert a toothpick or fork into one of the cupcakes and if you pull it out and there is no sign of cake, your good to go. Let these cool for an hour or so.

  2. For the frosting: Place the spinach in a saucepan, covering only slightly with water. Let cook until it comes to a boil, then bring to a simmer for 15 minutes. Once half the water has evaporated, let cool. Place the cooled spinach and water in a blender, and blend until nice and smooth. I placed the mixture in the fridge for an hour just to make sure it wasn't too hot for the frosting. Once cooled, mix the frosting, spinach coloring, vanilla and mint extracts in a large bowl. Use one of those nifty cupcake frosting bags to dispense the frosting. Top off with mint, or little cocoa chips.

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