Sunday, October 28, 2012

Halloween Paleo Lemon Cupcakes w Lemon Cream Cheese Frosting

These adorable little spiders are gluten and grain free lemon cupcakes with lemon cream cheese frosting.  Yes, please!  I decorated them as spiders for Anthony's birthday (spider cupcake decorations courtesy of Walmart).  They are absolutely delicious and remind me of a lemon pound cake.  This new concoction is going to be a staple dessert in my home and I hope you enjoy it as much as we did.  Perfect for birthdays, holidays, or any days.  Trick or Treat!

This little critter is irresistible!

Halloween Cupcake Display
1/2c coconut flour
1/4c nonhydrogenated shortening (try Spectrum brand)
1/4c butter
6 large eggs, room temp
3tbs lemon juice
zest of 1 lemon
2tsp vanilla extract
pinch salt
1/4tsp baking soda
1/2c honey

For Frosting:
8oz cream cheese, room temp
1/2c butter, room temp
2tsp vanilla extract
1tbs lemon juice
2tsp lemon zest
3c powdered sugar

1. Preheat oven to 350F.  Melt shortening and butter in a large glass bowl in the microwave.  Add coconut flour a little at a time and stir.  Then stir in lemon juice, lemon, vanilla, salt and baking soda.  Mix with a mixer until well blended. 
2. Mix in honey and eggs with a mixer until thick and smooth (this may take a few minutes for the coconut flour to expand).
3. Using an ice cream scooper, scoop thick batter into a cupcake lined cupcake pan so each liner is about 3/4 full.  Bake in the oven for about 20 minutes or until a toothpick inserted into the center comes  out clean and they look golden on top.
4. Let cook while you mix up your icing:  In a large bowl, beat cream cheese and butter until smooth.  Add vanilla, lemon juice, and lemon zest.  Beat again until smooth.  Add powdered sugar a little at a time until fully mixed in.  If you want to die your frosting, do it now.  Beat until thick, creamy, and slightly fluffy (this may take a few minutes). 
5. When cooled, frost your cupcakes and enjoy!

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