Tuesday, May 14, 2013

Red, White, & Blueberry Coconut Flour Cupcakes Recipe



Feeling patriotic? Why not create a healthy and festive dessert perfect for your Memorial Day Weekend celebration. Simply decorate these delightful grain-free Lemon Coconut Cupcakes with an array of fresh berries to resemble “Old Glory.” Smiles are certain to abound with each bite of these light and delicious cupcakes!


The simplicity of this recipe also makes it an easy and fun way to get your Kids in the Kitchen with you – a wonderful way to teach your children a practical life skill, as well as build special memories that last a lifetime. 

Wishing you and your family a very Happy Memorial Day Weekend!
Blessings, Kelly @ The Nourishing Home

Red, White & Blueberry Cupcakes (GF)
Yield: 24 mini-cupcakes

Ingredients:
1/2 tsp Baking Soda
1/4 tsp Sea Salt
1/2 cup Pure Honey (I prefer sage honey due to its mild flavor)
1/4 cup Butter, melted (or coconut oil)
4 large Eggs or 1/2 cup Honeyville Powdered Whole Eggs + 1 cup Water
3 tbsp fresh-squeezed lemon juice (about 2 lemons)
1 tbsp, plus 1 tsp fresh organic lemon zest
For Decorating: Honeyville Freeze Dried Blueberries & Strawberries or fresh fruit

Directions:
1. Preheat oven to 350 degrees. Zest lemons first, then juice them; set aside. (Save one teaspoon of zest for Creamy Lemon Frosting, if using.)
2. In a small bowl, whisk together the coconut flour, baking soda and salt.
3. In a large bowl, use an electric mixer on low speed to beat together the honey and melted butter (or coconut oil) until creamy. Then, beat in eggs, lemon juice and zest until well combined.
4. Add the dry ingredients to the wet, blending until batter is smooth and fluffy. (Using an electric hand mixer, or stand mixer, to whip up a fluffy batter is key to making the texture of these cupcakes light and moist.)
5. Spoon batter into a 24-cup mini-muffin tin lined with mini-muffin baking cups, making sure not to overfill the cups.
6. Bake approximately 10-12 minutes, until toothpick inserted in center comes out clean. (These mini-cupcakes will not brown, unless over-baked.)
7. Allow cupcakes to cool completely. Then top with Creamy Lemon Frosting, or your own favorite frosting.
8. Arrange the frosted cupcakes into a rectangle and decorate using fresh (or freeze-dried) blueberries and strawberry slices to resemble “Old Glory.” What a delicious and patriotic way to celebrate Memorial Day! Enjoy!

4 comments:

Rachel @ day2day joys said...

Yum, these look great!

Anonymous said...

Yum. Be making these soon. Thanks for the recipe.

Kailyn Shippee said...

What a great idea! So festive for a summer BBQ

K Arreola said...

These are so delicious! I made the cupcakes for my daughter's 3 yr old birthday party with yogurt and cream cheese frosting, then topped with fresh fruit.