YOU GUYS.
I have huge news.
And I totally can't tell you yet.... But I promise that I will soon!!! <3
Let's talk for a second about these magical cupcakes.... I honestly don't even know what to say about them, they're just SO friggin good. Like seriously!
They're of course paleo friendly and if you made the football cupcakes I shared last week then you'll be very familiar with these! Except for the fact that these are all about the berries! I mean seriously talk about the perfect combination of berries and chocolate but without all the soy, dairy, gluten, or processed sugar!
The best part is that if you're struggling with acne you should be able to eat these without completely pissing off your system! They aren't 100% AIP friendly but I will add those modifications in for those of you who are following AIP but still want a delicious treat!
I mean...
Just look at them!!
How could you not want to put all of those in your mouth hole!? I know I am wishing I had them around again!
As I typically mention on treat recipes, while this is paleo and clear skin friendly they're still not HEALTHY because SUGAR is the devil. Even sugar in natural forms is really just not good for those of you struggling with acne and PCOS. It's super unfortunate I know, but there's never going to be a time that I'll say "EAT ALL OF THE SUGAR, IT'S AMAZING FOR YOU!"
I didn't even eat fruit for the longest time - but for those of you who have my ebook Clear Skin Secrets Revealed you know that I now recommend SOME fruits in limited quantities for specific nutritional benefits!
Okie I'm done rambling now I promise!
Onward ho to the recipe!
Chocolate Covered Very Berry Cupcakes
Makes 1 dozen (12) cupcakes
Ingredients:
Cupcakes:
1 large zucchini peeled
2/3 cup apple sauce (no sugar added)
3/4 cup almond butter, sun butter, or coconut butter for AIP
1/4 cup honey
2 tbsp coconut flour
1/2 cup unsweetened cocoa powder
1 tsp ground cinnamon
1/2 tsp baking soda
3/4 tsp baking powder
1tsp vanilla extract
1/2 cup enjoy life chocolate chips (carob chips for AIP)
6 strawberries
Very Berry Frosting:
1 cup organic grass fed butter (or palm shortening for fully dairy free option)
1/4 cup honey
1/4 cup maple syrup*** or omit the syrup & use 1/2 cup honey instead
4 tbsp coconut flour
4 tbsp tapioca flour
1/4 tsp sea salt
4 tbsp coconut oil melted
7 strawberries separated
7 raspberries
Instructions:
Preheat oven to 375. Shred the zucchini using the shredding attachment on your food processor or shred by hand. Should equal roughly 2 cups of shredded zucchini.
Place the shredded zucchini in a cheese cloth or paper towel & ring out as much liquid as possible until the zucchini feels almost dry. The drier the better so workout those arms!
Add the zucchini with the rest of the ingredients to a large mixing bowl and stir to combine.
Arrange 12 silicone baking cups in a cupcake pan. Evenly scoop the batter into each cup, batter will be thick and it should come up to almost the top of the cup.
Bake for 40 minutes or until a toothpick comes out dry when poked into the center of the cupcake.
Let cool completely, this should take about 30 minutes.
While they're cooling, wash and slice the strawberries. Can be thin or thick - however you prefer. You can also start working on the frosting (recipe below).
Once cupcakes are cool, take a knife & cut a slit down the middle of each cupcake. Squeeze a small amount of frosting into the hole followed by a slice of strawberry or a whole raspberry. Do this with all 12 cupcakes. Then cover with frosting.
Very Berry Frosting:
Add all of the frosting ingredients except for the coconut oil & berries, to a large mixing bowl. With an electric hand mixer or standing mixer whisk the ingredients together. Then add in 1 tbsp at a time of the coconut oil, pausing in between to combine or continuously drizzle coconut oil as you go.
It should form a smooth frosting texture.
Wash the fruit. Add the raspberries & trimmed strawberries to a food processor or high speed blender and pulse for 10-30 seconds or until finely chopped and decently well combined. If frosting seems too runny to hold a shape on the cupcakes, you can pop the bowl into the fridge for 5-10 minutes or until it hardens up a bit. But this shouldn't be a problem!
Add berry puree directly to the bowl with the frosting and use your hand mixer, or just stir by hand to combine. The frosting should be nice and pink!
Once the cupcakes are fully complete (refer to recipe above) spoon the berry frosting into a frosting piper (bag) with a spiky edged nozzle. Pipe in a circular motion all over the top of the cupcake adding extra to the center and covering the sides. Pick whatever design you like - they will be cute regardless!
If you don't have a piper you can take a ziplock bag and cut a small hole in the corner then spoon the icing into the bag and squeeze from the top down directly on to the cupcakes. It's not as fancy but it surely does get the job done!
Do this until all the cupcakes are frosted and ready to be eaten! Garnish with fresh sliced berries or other decorations! Store covered in the fridge for freshness - the frosting hardens nicely in the fridge as well and they should stay good for 5 days in the fridge! Enjoy!!
I literally cannot wait to see how yours turn out!!! Please take some ics and tag me in them over on Facebook or IG because I love seeing your renditions of my recipes!!!
As always ya'll are the best and my life wouldn't be complete without you!
Have an amazing day and I hope your valentines day is to die for!!!
