Paleo Chocolate Cupcakes with Blue Coconut Frosting
Servings 12
Equipment
- 12-Cup Baking Pan
Ingredients
Cupcakes
- 2 cups raw sweet potato minced or frozen minced sweet potatoes (got mine from Wholefoods)
- 2 large eggs
- ½ cup cocoa powder
- ½ cup applesauce
- ½ cup Lakanto Syrup
- ¼ cup coconut flour
- 2 tsp baking powder
- 1 tsp salt
- 1/4 cup dairy free chocolate chips (Optional)
Blue Frosting
- 1 can coconut cream (left in fridge overnight)
- 1 tsp blue spirulina
- ¼ cup Lakanto powdered sugar
Instructions
Cupcakes
- Preheat oven to 350F. Line a cupcake pan with cupcake liners.2. In a food processor mince sweet potato (if you didn’t buy the pre frozen minced sweet potatoes). Then in a blender combine all ingredients for the cupcakes until smooth besides the chocolate chips. Add the chocolate chips in last after the batter is completely blended smooth.3. Using a 1/4 cup measuring cup to scoop out the batter and pour into each individual cupcake holder.4. Bake on 350F for 30 minutes.
Blue Frosting
- Using a can opener, open the coconut cream and scoop out only the harden coconut into a bowl.2. Using a mixer or a whisk mix the rest of the ingredients together into the bowl until it becomes a frosting texture. 3. If you need to add a little bit of liquid pour just a little liquid left from the coconut cream to make the frosting consistency smoother.4. Once cupcakes are cooled off top them with the frosting and Enjoy!5. Keep refrigerated up to 5 days.