Paleo Lilac Cupcakes with Purple Sweet Potato Frosting
I finally managed to find some fresh lilacs near my home. I brought them home and made these giant cupcakes.
If you don’t have access to fresh lilacs, dried should work the same way. You can also replace the lilacs with any kind of fresh flowers you have on hand.
Calendula, dandelion, violas, zinnias, etc.
Have fun with this one & enjoy with the your friends and family.
Ingredients:
140g bananas
1 egg
1 cup coconut cream infused with lilacs
1 tbsp avocado oil
2 tbsp apple cider vinegar
1/4 cup honey, coconut palm sugar or powdered date sugar (optional)
3/4 cup + 2 tbsp almond flour or Tigernut flour
1/4 cup + 2 tbsp plantain flour (sub cassava)
1/2 cup tapioca flour (sub arrowroot)
1 tsp grain free baking soda
Frosting:
500 purple sweet potato
28g tahini
36g coconut butter
3/4 cup full fat coconut milk
1/3 tbsp elderberry powder (for color & flavor)
Crumbled dried rose petals
Preparations:
Begin by infusing your lilacs in coconut cream or milk over night. Remove the petals ensuring now green parts get into the infusion. Stir it together with some chopsticks. Then cover and let it sit overnight in the fridge.
Peel and steam your purple sweet potatoes and set aside.
Mash the banana in a large bowl. Add in the egg and mix well to combine.
Next, add in the oils, apple cider vinegar and infused lilacs. Stir well to combine.
Then add in your flours and baking soda and stir again.
Line a cupcake or muffin tin and pour the batter into it.
Bake at 350F for 25-30 minutes.
While the base is baking, make the frosting.
In a blender, combine the steamed purple sweet potatoes, tahini, coconut butter, full fat coconut milk and elderberry powder. Blend well to combine, ensuring no lumps remain.
I also recommend pouring the mashed sweet potatoes through a sieve to get rid of all those clumps.
Remove the cupcakes from the oven. Once they are cooled, pipe the frosting on them.
Sprinkle with some dried rose petals.
Consume immediately or store in the fridge for up to 5 days and in the freezer for up to 4 months.
*note: these are quite large and calorie dense. 1 large cupcake is about 600 calories, 6.5g protein, 35g fat, 8g calcium, 32g iron, 712mg potassium, 46g vitamin c.
*note 2: I didn’t add any sugar to mine and they came out fine and more on the savory side. If you want a sweeter cupcake, I recommend adding a nutritive sweetener such as the ones mentioned above.