Paleo Coconut Pomegranate Cupcakes

25 Mar

I had a very busy day experimenting in the kitchen and this was my final recipe of the day.  Perfect timing, always great to end the day taste testing a cupcake!  Moist, sweet, delicious!



1/2 cup coconut flour, sifted

1/2 tsp. kosher salt

1/2 tsp. baking soda

1/4 tsp. baking powder

1 scoop Jay Robb vanilla egg white protein powder

3 large eggs

1/2 cup organic blue agave

1/3 cup canola oil

1/2 cup pomegranate juice

1/4 tsp. coconut extract


1/3 cup Earth Balance coconut spread

1/3 cup palm shortening

1/2 cup coconut palm sugar arrowroot powder blend

1/4 tsp. vanilla extract

1/4 cup pomegranate juice

Unsweetened flaked coconut (for garnish)


For the cupcakes whisk the wet ingredients and kosher salt together.  Sift together the dry ingredients and whisk them into the wet.  Distribute the batter evenly between 12 cupcake wrappers in a cupcake tin and bake at 350°F for 20 minutes.  Mix together 1 cup of coconut palm sugar and 1 tbl. arrowroot powder and, in batches, put this through a coffee/spice grinder until it is as finely powdered as you can get it (you won’t need all of this, save the extra in a sealed container).  With the paddle attachment of your stand mixer beat together coconut spread, coconut palm sugar arrowroot powder blent, and palm shortening until smooth.  Add pomegranate juice and vanilla extract and beat until soft and smooth.  Top completely cooled cupcakes with frosting and sprinkle with unsweetened flaked coconut.


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