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7 Responses
Is there any way to get a repost of this recipe? I was just about to use it and now it’s gone from the Paleo Mom website 🙁
I am so sorry! The Paleo Mom took down all guest blog content – I will reach out to see if they saved it. Unfortunately, I no longer have the recipe because of a computer drive issue (always a reminder to back up your back up!)
Did we ever track down this recipe?! I’d love to make them for my sisters birthday!
Unfortunately not! The Paleo Mom removed it from her website before I could access it again to put it up here. Original recipe died on a hard-drive many moons ago, sadly!
Any news on this recovery operation? Was just going to make them (again!) but haven’t written it down and can’t find it anywhere ? unfortunately it’s been a while – all I remember is that it requires blueberries!
yes would love the recipe
Here it is 🙂
https://web.archive.org/web/20160719100801/http://www.thepaleomom.com/guest-post-by-alaena-haber-birthday-cupcakes-autoimmune-protocol-friendly
Makes 9 cupcakes
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients (Cupcakes):
9 oz peeled yellow plantain (about 1 large)
6 oz peeled and pitted avocado (about 1 large)
½ cup fresh blueberries
2 tsp vanilla extract
½ tsp apple cider vinegar
¼ cup palm shortening
1 gelatine egg
½ cup + 2 T carob powder
1 T arrowroot flour
1 T coconut flour
1 tsp baking soda
¼ tsp sea salt
Preheat oven to 350 degrees. Line 9 muffin cups with silicone liners or grease well.
In a high-powered blender (like a Vitamix) or food processor, puree plantain, avocado, ½ cup blueberries, vanilla extract, apple cider vinegar and palm shortening until smooth. Pour in gelatin egg and pulse to combine completely, scraping down the sides as needed.
Add the carob, arrowroot flour, coconut flour, baking soda, and sea salt to the blender. Blend until combined. The batter should be fluffy and thick.
Pour ¼ cup batter into prepared muffin cups. Bake in preheated oven for 20 minutes until the tops spring back when lightly pressed.
Let cool on wire rack completely before frosting. Store frosted cupcakes in a sealed glass contained in the fridge for up to 3 days.
Ingredients (Frosting):
1 cup cold coconut cream*
¼ cup carob powder
1 tsp gelatin
Pinch sea salt
Using a hand or stand mixer, whip cold coconut cream in a bowl for 5 minutes until fluffy and soft peaks form. Stir in carob powder, gelatin, and sea salt until smooth. Keep frosting cold until ready to pipe or spread onto cupcakes.
*I place a 13.5 oz can of coconut cream in the refrigerator for a few hours and discard any coconut water that has separated from the cream. The coconut water can be used in smoothies and juices.