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Paleo Butterfly Cakes

This weekend I decided to do some baking with my boys and we thought we would video it for you all!!  I love being in the kitchen cooking with Isaac and Simeon and its a great opportunity to teach some valuable cookery skills as well as having lots of fun. After lots of requests for some family recipes via our facebook page it was the requests for Paleo Butterfly Cakes that won the day with my boys. This has turned out to be a fabulous recipe, not only easy to make but so much healthier than traditional cupcakes. They are flavoured with a little fresh orange juice but you could switch to lemon instead and perhaps also add the zest from the fruit. The quantity for the juice is 1/4 -1/2 cup – the reason it varies is that I fine that different brands of coconut flour absorb varying amounts of liquid so start with a 1/4 cup and then if the batter is still too thick add a little more.

The icing I created is amazing!! Wow – so so easy and tastes wonderful. I am going to spread it on my paleo carrot cake recipe in my new book The Gut Health Diet too and I think it would be delicious topped over raw fruit tarts too. You can make up a big batch of it and store it in the fridge or freezer. The freezer is properly better as my boys have been spotted eating it by the spoonful from the fridge!!

So if you are looking for a great fun recipe to make with your children try this one. Watch the video of Simeon in the kitchen with me making these up. You will see from his face how much he loves these!!  Happy Baking.

Paleo Butterfly Cakes

Difficulty – Medium

Time 15 minutes preparation

Makes 8 butterfly cakes

What’s good about it?

Coconut yogurt is a fabulous addition in paleo cakes – it helps to bind the mixture and also keeps the cake lovely and moist.  You could use cow’s or goat’s yogurt if tolerated. I used the mango flavoured from CO YO to give it an extra natural fruity tang.

Ingredients

Butterfly Cakes

60g coconut flour

1tsp bicarbonate of soda

1tsp baking powder

35g coconut oil, softened

50g coconut yogurt e.g CO YO (I used the mango yogurt)

60g sweet freedom (you could use coconut syrup)

1tsp vanilla extract

1/4 -1/2 cup fresh orange juice, about the juice of 1 large orange

4 organic medium eggs

Coconut Icing

Coconut cream from the top of 2 cans of full fat coconut milk (see video)

4-6tsp pure fruit spread – I used an apricot spread

30g melted coconut oil

Instructions

  1. Preheat the oven to 180C, gas mark 4.
  2. Place the coconut flour in a food processor with the bicarbonate of soda, baking powder, yogurt, coconut oil and vanilla extract and process lightly
  3. Juice the orange and measure out about 1/4 cup. Beat the eggs.
  4. Add the orange juice and eggs to the batter and briefly mix. Do not overbeat. If it is too thick add a little more orange juice.
  5. Spoon the mixture into greased / lined cupcake moulds. Bake in the oven for 20 minutes or until lightly golden brown and risen. Remove from the oven and allow to cool for 5 minutes. Turn out and place on a cooling rack to cool completely before icing.
  6. While the cakes are cooking make up the icing. Carefully remove the coconut cream from the top of the can (reserve the water underneath for smoothies or dressings). Place the cream into a bowl. Add the fruit spread and beat well. Carefully spoon in the coconut oil and beat again. Place in the freezer to firm up and thicken.
  7. When you are ready to assemble the cakes, use a knife to remove a thin slice from the top of each cake. Cut these slices in half or quarters to form the butterfly wings.
  8. Pipe or spoon the icing over the top of the cakes then place the ‘wings’ on top
  9. Repeat with all the cakes.
  10. Store the cakes in the fridge until required. They will keep for 3-4 days

 

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