Primal Peppermint Cupcakes

Primal Peppermint Cupcakes to bring holiday cheer to all!

Primal Peppermint Cupcakes

Amy No Comment
Cakes and Breads Sweet Treats

 Pep­per­mint has always been one of my favorite hol­i­day fla­vors, from Pep­per­mint Mochas to this pale pink can­dy cane ice cream they sell on Main Street in Dis­ney­land that is the most per­fect treat to enjoy while watch­ing the mag­i­cal hol­i­day parade. Yes I’m a grown adult and I am still obsessed with Dis­ney. But back to the pep­per­mint. I love how refresh­ing it is, and even though it’s cold out­side, some­how the cold chill it leaves in your mouth is so com­fort­ing. I was thrilled to see that the Food Net­work Mag­a­zine had a whole sec­tion on pep­per­mint desserts in this year’s hol­i­day edi­tion, which inspired me to make my own grain-free, refined sug­ar-free Pep­per­mint delight–Primal Pep­per­mint Cup­cakes. Paleo Pep­per­mint Ice Cream still to come!

Primal Peppermint Cupcakes for the holidays!

Pri­mal Pep­per­mint Cup­cakes (Dif­fi­cul­ty- Easy; Makes 12 cup­cakes)

For the cup­cakes:

  • 1/4 c organ­ic coconut flour**
  • 1/4 c almond meal
  • 1/4 tsp sea salt
  • 1/4 tsp bak­ing soda
  • 1/4 c hon­ey
  • 1 stick unsalt­ed but­ter, room tem­per­a­ture
  • 6 large organ­ic cage-free eggs
  • 1 Tbsp vanil­la extract
  • 1/2 tsp pep­per­mint extract
  • 12 cup­cake lin­ers

For the Frost­ing:

  • 1 c heavy whip­ping cream
  • 2 Tbsp hon­ey
  • 1/2 tsp vanil­la extract
  • 1/2 tsp pep­per­mint extract
  • 2 Tbsp crushed can­dy cane (option­al)

**Note: I made these using all coconut flour, but they came out a bit too dense for my pref­er­ence. Although I haven’t test­ed it yet, I think half coconut flour and half almond meal will be the per­fect tex­ture. Will def­i­nite­ly test this soon.

Make the cup­cakes: Pre­heat the oven to 325°F. Using a stand mix­er, cream the soft­ened but­ter and hon­ey until well incor­po­rat­ed. In a sep­a­rate bowl com­bine the coconut flour, almond meal, salt and bak­ing soda. Add to the but­ter and sug­ar mix­ture and beat until well com­bined. Add the eggs, one at a time, and the vanil­la and pep­per­mint extracts. Be care­ful not to over­mix once you add the eggs, oth­er­wise the bat­ter will become too dense.

Line a muf­fin pan with 12 lin­ers and add 1/4 cup of bat­ter to each. Bake for 20–22 min­utes, or until a tooth­pick comes out clean from the cen­ter of a cup­cake. Remove from pan after 10 min­utes, and let cool com­plete­ly, about 1 hour.

Primal Peppermint Cupcakes for the holidays!

Primal Peppermint Cupcakes for the holidays!  Primal Peppermint Cupcakes for the holidays!

Make the frost­ing: Chill the bowl of a stand mix­er in the freez­er for at least 10 min­utes. Add the heavy cream, hon­ey, and vanil­la and pep­per­mint extracts to the chilled bowl. Using the whisk attach­ment, slow­ly blend the ingre­di­ents on a low speed. As the cream becomes thick­er slow­ly increase the speed to medi­um-high, and con­tin­ue whip­ping until the mix­ture forms heavy peaks. Be care­ful not to over­whip. The frost­ing is ready when you lift the attach­ment and the whipped cream stays in place and does not drip back down into the bowl.

Place the whipped cream frost­ing into a pip­ing bag with a large cir­cu­lar tip and frost the cup­cakes. Gar­nish with sprin­kles of crushed can­dy cane, if desired.

Grain-free Peppermint Cupcakes with Fresh Peppermint Whipped Cream Frosting Grain-free Peppermint Cupcakes with Fresh Peppermint Whipped Cream Frosting

 

Pri­mal Pep­per­mint Cup­cakes
 
Prep time
Cook time
Total time
 
Author:
Dish: Dessert
Cui­sine: Pri­mal, Hol­i­day
Serves: 12
Ingre­di­ents
  • ¼ c organ­ic coconut flour**
  • ¼ c almond meal
  • ¼ tsp sea salt
  • ¼ tsp bak­ing soda
  • ¼ c hon­ey
  • 1 stick unsalt­ed but­ter, room tem­per­a­ture
  • 6 large organ­ic cage-free eggs
  • 1 Tbsp vanil­la extract
  • ½ tsp pep­per­mint extract
  • 12 cup­cake lin­ers
  • 1 c heavy whip­ping cream
  • 2 Tbsp hon­ey
  • ½ tsp vanil­la extract
  • ½ tsp pep­per­mint extract
  • 2 Tbsp crushed can­dy cane (option­al)
Instruc­tions
  1. **Note: I made these using all coconut flour, but they came out a bit too dense for my pref­er­ence. Although I haven’t test­ed it yet, I think half coconut flour and half almond meal will be the per­fect tex­ture. Will def­i­nite­ly test this soon.
  2. Make the cup­cakes: Pre­heat the oven to 325°F. Using a stand mix­er, cream the soft­ened but­ter and hon­ey until well incor­po­rat­ed.
  3. In a sep­a­rate bowl com­bine the coconut flour, almond meal, salt and bak­ing soda.
  4. Add to the but­ter and sug­ar mix­ture and beat until well com­bined.
  5. Add the eggs, one at a time, and the vanil­la and pep­per­mint extracts. Be care­ful not to over­mix once you add the eggs, oth­er­wise the bat­ter will become too dense.
  6. Line a muf­fin pan with 12 lin­ers and add ¼ cup of bat­ter to each. Bake for 20–22 min­utes, or until a tooth­pick comes out clean from the cen­ter of a cup­cake. Remove from pan after 10 min­utes, and let cool com­plete­ly, about 1 hour.
  7. Make the frost­ing: Chill the bowl of a stand mix­er in the freez­er for at least 10 min­utes. Add the heavy cream, hon­ey, and vanil­la and pep­per­mint extracts to the chilled bowl. Using the whisk attach­ment, slow­ly blend the ingre­di­ents on a low speed. As the cream becomes thick­er slow­ly increase the speed to medi­um-high, and con­tin­ue whip­ping until the mix­ture forms heavy peaks. Be care­ful not to over­whip. The frost­ing is ready when you lift the attach­ment and the whipped cream stays in place and does not drip back down into the bowl.
  8. Place the whipped cream frost­ing into a pip­ing bag with a large cir­cu­lar tip and frost the cup­cakes. Gar­nish with sprin­kles of crushed can­dy cane, if desired.

Please share your thoughts!

%d bloggers like this: