I love vanilla cupcakes and so do the kids. I made it my mission to come up with a grain free recipe so we could continue to enjoy our love affair with the humble cupcake. These paleo vanilla cupcakes are just delightful.
They are light, airy and full of fluff.
This vanilla cupcake batter is super runny more like a pancake mixture, but trust me they will work out. You can top your paleo vanilla cupcakes with this paleo chocolate frosting or add a dash of zing and use the paleo orange frosting idea below which is quick and easy to whip up.
Nitty Gritty: These paleo vanilla cupcakes are grain free, dairy free, gluten free, paleo friendly and require no refined sugars.
Paleo Vanilla Cupcakes
I have included instructions below for the Tefal Cuisine Companion, Thermomix and the traditional method. I hope you enjoy them.
- 1 cup of almond meal
- 3 free range eggs
- 1/4 cup of organic melted coconut oil
- 1/4 cup organic maple syrup
- 1 tablespoon organic vanilla extract
- 1 tsp of gluten free baking powder
- 1/2 tsp bi-carb soda
- pinch fine sea salt
- 2 tablespoons melted organic coconut oil
- 2 tablespoons organic maple syrup
- 1 tablespoon freshly squeezed orange juice
- Pre-heat oven to 180C.
- Line a cupcake tray with patty cases.
- Whisk all wet ingredients together until well combined.
- Add dry ingredients and fold well.
- Batter should be runny.
- Pour batter into cupcake cases.
- Bake for 15-17 mins or until skewer comes clean.
- Allow to cool for an hour and top with frosting.
- Add all ingredients into the bowl with mixing blade attached.
- Launch the P3 Pastry program.
- Add all ingredients to the bowl and mix for 10 seconds on Speed 4.
- Combine all ingredients in a small bowl and mix until just combined.
- The mixture can split easily if over mixed. If this happens pop bowl into the fridge and cool for a few minutes then mix again.
This is what the Paleo Orange Frosting should look like. As mentioned in the instructions, if you over mix it the mixture will split and separate. Either leave it on the beach for 10 minutes and come back to it or pop it in the fridge for a few minutes and try again. I’m not sure if it’s our warm weather here in Darwin, but it happens to me every single time I make it. It really does add a special touch to the cupcakes.