Forrest Berry Cupcakes

I love these cupcakes, they are so pretty to look at and smell amazing baking! They also freeze really well for convenience, just store them in an airtight container in the freezer and they will keep for up to two months. Pop them in your work lunchbox (or the kids if you’re feeling generous) and they will be perfectly defrosted by lunchtime. These gorgeous little cakes are free from gluten, grains, refined sugar, nuts & dairy and paleo friendly.

Makes 12.


1/2 cup coconut flour
1/4 cup coconut oil
1/3 cup honey
6 eggs
1 tsp vanilla powder or extract
1 1/2 tsp baking powder
1 cup frozen mixed berries 


Preheat oven to 170ºC

Beat vanilla, coconut oil and honey for one minute until creamy.

Whilst still beating add eggs one at a time until well combined.

Add coconut flour and baking powder and mix well.

The mixture will be very runny, don’t worry just let it rest for 5 minutes. The mixture will thicken perfectly.Lined a 12 hole muffin tray with cupcake cases and spoon the mixture evenly between the cases – about one big heaped tablespoon.

Dot the berries into the top of the mixture. This is the way I prefer to do it but you can actually mix the whole lot of berries straight into the mix – just do it gently and only until just combined.

Bake for 20 minutes until golden. You can enjoy these warm from the oven or wait till cool. These will keep in an airtight container in the pantry for up to 5 days, or you can freeze as directed above.

I hope you love these as much as we do, and don’t forget to tag me on your pics – I love seeing what you get up to in the kitchen,

Like this recipe? Find the Fermentation & Treats eBook here.

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