Almost Allergen-free Cupcakes

prep:15 minutes
cook:25 minutes
Difficulty
***--

Serves: 11

Serves: 11decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, blend eggs and maple syrup with a hand mixer.
  3. Add vanilla extract, salt, and baking soda and blend again.
  4. Add half of the arrowroot, and carefully blend until smooth, pushing the batter down the sides of the bowl with a rubber scrapper.
  5. Add the remaining amount of arrowroot, and blend again.
  6. Add the palm shortening to the mixing bowl and blend until smooth.
  7. Line a muffin tin with papers, and fill each paper 3/4 of the way with batter using a ladle.
  8. Bake cupcakes for 25 minutes, remove from oven and cool before frosting.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:15 minutes
  • cook:25 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:196
    Fat:10 g
    Carbohydrates:25 g
    Protein:2 g
    Calculated per serving.

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RECIPE REVIEWS

  1. Charlie Golf
    January 21, 2014

    Disclaimer: In fairness, I made a significant modification because bulk arrowroot flour is hard to come by locally, so I substituted King Arthur multi-purpose GF flour (brown rice flour, tapioca starch, and potato starch).

    Had high hopes for these as I made them for my daughter’s 1st birthday. They tasted and looked (identical to the picture) very good but had a very hard “shell” and were on the dry side. I’m guessing this was likely due to the mod mentioned above.

    1. January 23, 2014

      Yes, it was due to your modifications. We have other great cupcake recipes on this site, and our donut recipe also can be made into cupcakes, but if you cannot have almond flour then it wont work for you. We do have cupcake recipes using coconut flour though. I’m sorry these didn’t turn out for you, but subbing a gluten free flour blend one for one on this recipe is not advised.

  2. gonzoshizznett
    June 12, 2014

    I hope this works for me. so hard to find a recipe with almond flour or coconut flour in it.. Intolerant to both. Glad you made this will be trying it out tonight!! if it works out for me i can use it and tweak it for different treats as well đŸ™‚ glad i stumbled across your site! will be ordering your book as well!

    leah

    1. Kara McCartney
      Kara McCartney
      June 17, 2014

      Hope it worked out!

  3. Shannon121
    August 23, 2015

    I questioned my sanity prior to trying this recipe. I’ve NEVER seen arrowroot flour used as a main & only flour in a recipe ever, but I decided to try it anyways, & see what would happen (while every ounce of logic was screaming at me not to waste all my expensive ingredients). Folks, this did exactly what I thought it would. My “cake” was a flat, rubbery, gelatinous joke! You could throw this thing like a rubber ball. 100% not edible. Ridiculous, horrible, sick joke of a recipe. Yes, I’m livid. Mostly at myself for being dumb enough to attempt this recipe. I will not look any further at anymore recipes on this blog. Fool me once, shame on you. Fool me twice, shame on me.

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