Call Off the Search for Shortcake
The berries are here and just in time for all of the 4th of July-themed foods! Isn’t it just a beautiful site? I recently purchased my first flat of berries which left a giant strawberry shortcake-sized hole in my heart. I loved Hostess shortcake as a kid, but that food isn’t an option today. In 2 days we will be refined-sugar free for 3 months with 9 to go, so finding this cupcake recipe by Pretty in Primal was icing on the proverbial cake. The texture of the cake is spongy and moist, either right out of the oven or a few days later. I cut one in half, placed sliced strawberries on top and took a bite. Then I ran to give Jon his half so he could meet me in the kitchen to fight over the remaining cakes.
I count my blessings one survived.
- 4 eggs
- 3/4 cup coconut milk (one without additives; coconut and water only)
- 2 tsp vanilla extract
- 1/4 cup granulated maple sugar
- 1/4 cup coconut sugar (or omit maple sugar and use 1/2 cup coconut sugar)
- 1/2 cup fine almond meal (or blanched almond flour)
- 1/2 cup coconut flour, sifted
- 1/4 tsp pink salt
- 1/2 tsp baking soda
- Preheat oven to 350°.
- In one large bowl, mix all ingredients together with a handheld immersion blender, mixer or fork. Sifting your coconut flour will eliminate chunks of the dense flour-trust me.
- Line 10 cups in a muffin pan and fill 3/4 with batter.
- Bake for 28-30 minutes until golden brown (and you can hardly stand it).
- Cut them in half and serve with sliced farm-fresh strawberries if you can! If you’re not sugar-free then try a cool whip-like topping called Tru Whip which uses non-hydrogenated oils (trans fats).
One Paleo shortcake: 4 g fiber, 4 g sugar, 5 g protein, 9 g carbs, and 130 calories per muffin (using coconut sugar).
One Hostess shortcake: 0 g fiber, 12 g sugar, 1 g protein, 20 g carbs and 110 calories.