Vegan Paleo Cupcakes

I recently had my daughter’s birthday, and invited all her friends. Some of them are from Paleo inspired cuisine households, and others from Vegan homes. So I figured I best find a cake that everyone can eat, and went on my search.

I found this recipe, from Paleo Baking Company. As I didn’t have the time to ship their products to me, nor buy it in Australia (that I could find), I decided to try to recreate this, using items I had in my pantry.

I halved the recipe, as I was trying to test out what worked, and didn’t want to waste much if it turned out horrible. So after a few attempts, this is what I made for the party:

Chocolate Hazelnut Banana Cupcakes
Makes 6-7 cupcakes/muffins
1 Banana (very ripe)
1/2 cup coconut oil (melted)
1/2 cup honey (or maple syrup)
2/3 cup Hazelnut Meal (I did it on scales as I was using my thermomixing machine, weighing 68g)
1/3 or 3/8 cup coconut flour (as above, weighing 54g)
1/4 tsp baking soda
1/4 tsp sea salt
2 tsp of cacao (could have added more though, I did over a tablespoon on previous attempts)

Purée bananas in food processor. Add in coconut oil and honey, and mix. Add in all other dry ingredients and mix again, until well combined.
Spoon in to tins and bake at 175 degrees Celsius until golden, and a toothpick comes out clean (roughly 15-25 mins depending on oven, plus I am useless at timing). Cool in tray for 10mins, then pop out on to cooling rack to cool further.
muffins straight out of the oven, with no cacaoMuffins straight out of the oven, without the added cacao

–EDIT: the original recipe doesn’t add cacao to make it chocolatey. I forgot to add the cacao in the last batch. And I’ve had a huge thumbs up from BallinaDad, even without icing. It almost tastes like banana bread with Nutella, without the spread feeling.. It is pretty delicious, and I think could almost use less honey.. Almost 😉 —

I also made this delicious Paleo Chocolate Cupcake recipe for her birthday and her party. The icing was a bit melty the first time I made it, as I was in a hurry. The second time, I whipped it with an electric hand-beater as it was a bit hard to do by hand manually. This actually worked perfectly, and I actually got a really good whipped result. I put it in the fridge at the place we held the party, as I was scared it would melt. I think this was a bad decision as the icing was rock hard, and the ones I didn’t refrigerate and left out for the rest of the day once we were home never melted and were delicious!

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I also had a wonderful cake the following day at another party, with pink icing. Was so good, wish I had found the recipe before ours, as that is what Ballina Girl wanted for her birthday. Will have to get the recipe again, but from memory it included Coconut concentrate, honey, strawberries and a little Beetroot juice to make it pink. Mmm! Was really good with the chocolate cake!

Alstonville School of Music

Veronica Lovejoy, recently started running the Alstonville branch of the International School of Music. She has classes for 2 year olds, called Jitterbugs, 3 year olds, called BeeBoppers and then has a Piano group class for over 4s.

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BallinaGirl started in Jitterbugs in the first semester, and moved up to BeeBoppers in the second semester. Each week they have a theme for the class, with each class also having the same routine each week. Jitterbugs is all about dancing and finding the rhythm in the music, while BeeBoppers has more focus on learning about musical notes, and singing.

Contact “Miss Vee” on
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