Paleo Guava Cupcakes (Edit recipe)

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These paleo cupcakes are a tropical healthy treat. Gluten and grain free you if you close your eyes you will be transported to the tropics.

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PREP TIME

10 minutes

COOK TIME

18 minutes

INGREDIENTS

16

Serves: 12

Ingredients

2 whole Eggs, Room temperature
.25 cup Coconut Milk, Full fat
2 Tbsp Ghee
1 cup Coconut Sugar
1 tsp Pure Vanilla Extract
2.5 cups Almond Flour
.5 cup Tapioca Starch
1 tsp Baking Soda
.5 tsp Salt
.5 cup Guava, pureed

Frosting

.5 cup Palm Oil Shortening
.5 cup Ghee
.5 cup Honey
2 Tbsp Guava, pureed
.5 cup Tapioca Starch

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven got 350 degrees.
In a medium bowl add eggs, coconut milk, ghee, sugar, and vanilla. Stir until well combined.
Add flours, baking soda, and salt. Stir until combined.
Add guava puree, stir to blend.
Scoop (I use a large ice cream scoop) into muffin pan lined with cupcake liners. Bake for 18-19 minutes, it is best to rotate the pan half-way through. Remove from the oven when a toothpick comes out clean. Let cool in the pan.
While the cupcakes cool prepare the frosting.
Put all frosting ingredients into bowl and stir with spatula or whisk to blend until smooth.
You can add more puree if you like it softer. If you want it sweeter add 1/4 cup sifted powdered sugar.
Once the cupcakes are completely cool frost them and store covered in refrigerator for 3-4 days. I have frozen these in an airtight container for up to 2 weeks and let thaw in the refrigerator overnight.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	319
Fat:	23 g
Carbohydrates:	29 g
Protein:	1 g
Cholesterol:	29 g
Sodium:	210 mg
Fiber:	1 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated per serving.