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Paleo Vanilla Cupcakes (with resistant starch potatoes)

Posted on May 22, 2014 | 0 comments

Paleo Vanilla Cupcakes (with resistant starch potatoes)

Paleo Vanilla Cupcakes


These scrumptious, chewy Paleo Vanilla Cupcakes owe their moistness to my secret ingredient that helps many of my paleo dishes maintain a great consistency: potatoes.  

 

By using specially cooked white potatoes in your recipes (sweet potatoes have minimal RS), you are also getting the benefit of some naturally occurring resistant starch (RS) in the cooled potatoes. Even if they are then re-heated by baking, after they cool down, the RS (which is a pre-biotic that promotes the growth of beneficial probiotics in your intestinal tract), remains to help feed the beneficial bacteria in your digestive system.

 

If you aren’t using any gluten containing grains in your cooking, and you don’t want to mess with anyone’s fragile gut lining by using gums, then you have to get creative with ingredients that retain moisture and help the food “gel” together. Otherwise, you end up with a dry, crumbly tasteless mess that perpetuates the urban legend that paleo baked goods can’t be unbelievably scrumptious!  Oh yes they can, and these Paleo Vanilla Cupcakes are here to help squelch that rumor!

 


PALEO VANILLA  CUPCAKES

  •  Prep time:  20 minutes
  • Cook time:  25 minutes
  • Servings:  18 cupcakes

paleo_vanilla_cupcakes

  • 1 1/2  cup almond flour
  • 1/2  cup arrowroot flour
  • 1/2  tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2/3 cup butter, ghee or coconut oil
  • 2/3 cup boiled and cooled potatoes (russet or Yukon gold) or for those avoiding nightshades, use white sweet potatoes)
  • 2 TBS. lemon juice
  • 1/2 cup apple or pear sauce
  • 1/2 cup maple syrup, xylitol, coconut sugar or fiber syrup
  • 4 eggs

1) Pre-heat oven to 350°.

2) Mix all dry ingredients together, set aside.

3) With a hand mixer, whip butter and potatoes until creamy then mix in all other wet ingredients.

4) Stir the dry ingredients into the whipped potatoes.

5) Line muffin tins with foil or parchment muffin liners (less muffin gets stuck to the sides when using foil liners).

6) Bake for 25-30 minutes, or until tops are golden brown and a toothpick comes out clean.

 

These taste great with either my Paleo Buttercream Frosting or Paleo Chocolate Buttercream Frosting. Paleo Vanilla Cupcakes, guaranteed to please even the pickiest office mates or preschool birthday party goers.

 

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