Grain-free Chocolate Cupcakes with Toasted Marshmallow Topping


These paleo, gluten-free cupcakes are moist and airy, topped with pillows of toasted marshmallow. Original recipe:

What you will need

1/2 cup Coconut flour, sifted

1/2 cup Tapioca starch, sifted

1/2 cup Raw cacao powder, sifted

1/2 teaspoon Sea Salt

6 eggs

3/4 cup Maply Syrup

1 teaspoon Vanilla Extract

1/2 cup Palm Oil Shortening *sustainably sourced


Avatar placeholder