OMG the last time I posted cupcakes on this blog was about a year ago. Everyone be cool. I’m fixing it.
I made him a giant cake because every one-year-old needs a two-tier cake. He loved it. He ate his entire piece and was very protective of it when his friends came close. See what I mean?
(This might be my favorite picture ever.)
So since it’s his birthday and he obviously doesn’t want to share, I made you some cake too. Coconut cupcakes. Coconut cupcakes without any grains or refined sugar. Say what?!
That’s right. You may have noticed that things have changed around here. It’s happened before. When I started blogging I posted things like the best mini chocolate chip cookies ever, or this amazing peppermint mocha cake.
Then I went gluten free. And I made you things like apple cider caramels (Good Lord, those were good) and gluten free oatmeal cookies. Lately, you may have noticed that there’s not much sugar happening on this blog anymore. Maybe you haven’t because I’ve distracted you with bacon bowls. If you click around to my recent posts you’ll realize I’ve been eating other, healthier things and cutting out added sugar. But sometimes, just sometimes, life’s little celebrations require good cake.
So we’re good, right? I made you cake again. Awesome. But I’m not done. In order to make these cupcakes, you need to make coconut butter. I don’t eat cupcakes often but I do eat coconut butter daily so I want to make sure you realize how easy it is to make and how delicious it is to eat.
All you need is a bag of unsweetened shredded coconut and a food processor.
Throw it in there, turn it on and let it go for about 15 minutes.
Great. Now what do you do with it?
Well, you can make these cupcakes.
Or you can make these banana bites. They’re sort of weird but I like them and make them a lot so I’m sharing. They’re nothing more than banana, coconut butter, walnuts and cinnamon. Simple and healthy.
I made them as pretty as I could for a photo shoot, but really they’re frozen in a ziplock bag in my freezer. They’re not pretty. Or fancy. They’re a quick, poppable snack.
Or you could put it on toast, drizzle it on oatmeal, dip an apple in it.
Or you could just go grab a spoon. Enjoy!
Coconut Cupcakes (makes 12 normal and 12 mini cupcakes or about 16 normal)
For the cake:
Instead of using cake pans, line your cupcake tins with cups and fill about 3/4 of the way full. Bake at 325 for about 20-25 minutes. The mini cupcakes finish before the normal sized ones so be sure to set a timer and check on them.
For the frosting: (I made minor adaptations)
1 cup organic palm shortening
3/4 cup coconut butter (recipe below)
1/4 cup honey
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
Directions for the frosting:
Place all ingredients in bowl of a stand mixer and beat until fluffy and smooth.
unsweetened shredded coconut
Banana Coconut Bites
Walnut halves (or any preferred nut)
1. Slice as many bananas as you’d like. Top each with a walnut halve, a drizzle of coconut butter and a sprinkle of cinnamon. You can enjoy at room temperature or you can freeze them and enjoy a cool treat whenever you please.
1. HAPPY LABOR DAY! Hope you’re enjoying a weekend full of good food and even better company!!
2. The coconut butter will harden at room temperature. You can either scrape it like an Italian ice and let it melt over hot food or you can heat the jar and soften the butter again.
3. Let’s stay connected. Make it Naked’s on:
Posted on September 1, 2013