High Heel Cupcakes
These paleo vanilla cupcakes are topped with creamy pink icing and adorned with an edible high heel made from cookies, pretzels, and chocolate.
Servings: 6 cupcakes
Ingredients
Paleo Vanilla Cupcakes:
- 3 eggs
- 1 1/2 tsp vanilla extract
- 2 tbsp coconut oil melted
- 2 1/2 tbsp coconut cream the thick part at the top of a can of chilled coconut milk, melted
- 1/3 cup raw honey
- 1 cup almond flour
- 2 tbsp coconut flour
- 1/2 tsp baking powder
Sweet Cream Cheese Icing
- 8 oz cream cheese
- 3 tbsp grass-fed butter melted
- 3 tbsp maple syrup
- 1 1/2 tsp natural pink colorant
Other ingredients:
- 1 cup white chocolate melted
- coconut oil to thin out the chocolate 1 - 3 tsp
- 1 1/2 tsp natural pink colorant
- 8 long cookies
- 8 pretzel rods
- pink sprinkles
Instructions
Step 1: Preheat & Prepare
- Preheat the oven to 350°F and line a cupcake pan with 8 pink cupcake liners.
Step 2: Make the Cupcake Batter
- In a bowl, blend together the eggs, vanilla extract, coconut oil, coconut cream, and honey until smooth. Add almond flour, coconut flour, and baking powder, mixing until fully combined.
Step 3: Bake the Cupcakes
- Divide the batter evenly among the liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
Step 4: Prepare the Icing
- Blend together the cream cheese, melted butter, maple syrup, and pink colorant. Chill until ready to use.
Step 5: Create the High Heels
- Cut cookies into a sole shape.
- Melt white chocolate and stir in pink colorant. Dip pretzel rods and cookie tops in the chocolate.
- Place dipped cookies and pretzels on parchment paper and freeze until firm.
Step 6: Assemble the High Heels
- Frost the cooled cupcakes with the sweet cream cheese icing.
- Attach a chocolate-dipped pretzel rod to one end of the cookie using melted chocolate.
- Insert the other end of the cookie into the cupcake, forming the high heel.
- Add sprinkles for a final touch of sparkle. Enjoy!