Beach Cupcakes
These Gluten-Free Beach Cupcakes are the ultimate summer dessert! Made with paleo vanilla cake, blue spirulina frosting, and beachy toppings like edible sand and pretzel palm trees, they’re a wholesome and fun treat for any sunny celebration.
Servings: 16 cupcakes
Ingredients
Paleo Vanilla Cake Ingredients:
- 6 eggs
- 1 tbsp vanilla extract
- 1/3 cup coconut oil melted
- 1/3 cup coconut cream the thick part at the top of a can of chilled coconut milk, melted
- 2/3 cup raw honey
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
Cream Cheese Icing Ingredients:
- 16 oz cream cheese
- 6 tbsp butter melted
- 6 tbsp maple syrup
- 2 tsp vanilla
- 1/2 tsp blue spirulina
Other ingredients:
- 3/4 cup almond flour
- 2 tbsp maple syrup
- 3/4 cup white chocolate melted
- 16 pretzel sticks
- natural colorants and green sprinkles optional
Instructions
- Preheat the oven to 350F. Line a cupcake pan with 16 cupcake liners.
- Blend together the eggs, vanilla, coconut oil, coconut cream, and honey until smooth. Add in the flour and baking powder and mix together.
- Divide the batter evenly between the 16 cupcake liners. Bake for 20 minutes, or until a toothpick comes out clean.
- While baking, blend together the icing ingredients. Mix together the almond flour and maple syrup to make the sand.
- Dye 1/2 cup of the chocolate green and 1/4 cup other colors for the shells. Add the different colored chocolate to the shell mold and place in the refrigerator to set.
- Line a baking sheet with parchment paper. Pipe the green icing on the top of a pretzel stick to look like palm tree leaves. Sprinkle on green sprinkles. Repeat with the other 15 pretzels and place in the fridge to set.
- Once cool, frost the cupcakes with blue icing, add “sand” to part of the top of the cupcakes, place a chocolate shell on top of the sand, and insert the pretzel palm tree into the sand. Enjoy!