Pineapple Right-Side-Upcakes

My dad always says he never wants anything for Father’s Day, his birthday, Christmas… You get the point. So, as this Father’s Day approached and we asked him what he wanted, he said his usual “I don’t want anything,” but the caveat was “but I want a pineapple upside-down cake with lots of cherries.” I decided I would use the opportunity of making him a non-paleo pineapple upside-down cake to make some paleo right-side-upcakes. Clever, right?!

These are so yummy and I was very careful about measurements (shocking, right?).

Paleo Pineapple Right-Side-Upcakes (Makes about 1.5 dozen)
1-20 oz. can of crushed pineapples, drained (check ingredients, make sure they’re in pineapple juice and not syrup)
1-14.5 oz. can of pitted cherries in water, drained (or fresh cherries if you have the patience to pit them)

Wet Ingredients
2 tsp. vanilla extract
5 Tbsp. agave nectar or honey
5 eggs
3/4 c. coconut milk
1/2 c. butter or coconut oil, melted

Dry Ingredients
1 tsp. sea salt
1 tsp. baking powder
1 tsp. baking soda
1 c. coconut flour
1/4 c. dried, shredded coconut (unsweetened)

Preheat your oven to 350 degrees F.

Line a muffin tin with adorable liners (ok, they don’t have to be adorable…)

Place canned ingredients in strainers and allow them to drain.

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Get out as much of the excess liquid as possible.

In one bowl, combine all your dry ingredients.

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In another (larger) bowl, combine all your wet ingredients.

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Using a handheld mixer, slowly add your dry ingredients into your wet ingredients.

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Stop mixing once the batter comes together. Fold in your drained pineapple.

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Spoon the mixture into your liners.

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Top with cherries.

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Place in preheated oven and bake for 25-30 minutes.

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Top with whipped coconut cream “frosting” if you wish! Hope you enjoy!

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Paleo Coconut Cupcakes (Possibly my best invention EVER!)

These could, quite possibly, be my best invention ever.

Seriously.

My blueberry chai bread is crap compared to these.

This can fix a sweet tooth without getting off your paleo horse. Enjoy!

P.S. I actually measured today!!!!! You’re welcome!

Paleo Coconut Cupcakes (makes 2 dozen)

  • 2 Nasty Bananas, mashed (Nasty like they’ve been sitting in your fruit bowl a little too long)
  • 3 Cups of Almond Meal
  • 1 Can of Coconut Milk
  • 1 Tbsp + 1 tsp Baking Powder (or 4 tsps)
  • 1 tsp. Vanilla Extract
  • 1 tsp. Almond Extract
  • 1 tsp. Salt
  • 2 Eggs
  • 1.5 cups of Dried, Unsweetened Coconut Flakes or Dried, Unsweetened Shredded Coconut
  • .5 cup of Agave Nectar

Frosting

  • ! can of Coconut Milk, Chilled (All you need is the hardened cream + 1 Tbsp of the water or so)
  • 1-2 Tbsp Agave Nectar (depending on your preference)
  • 1 tsp. of Vanilla, Coconut or Almond Extract (pick your poison)

For the Cupcakes

Preheat oven to 350 degrees F and line a muffin tin with adorable little liners.

In one bowl, mix your nasty bananas, coconut milk, almond extract, vanilla extract, eggs, dried coconut and agave. In another bowl, mix all of your dry ingredients. Mix the dry ingredients into the wet using an electric mixer.

Put the batter into your muffin liners (fill almost to the top).

Bake for 30-35 minutes. Allow to cool.

For the Frosting

In a bowl, mix your hardened coconut cream (plus a little of the water), agave nectar and your extract of choice using an electric mixer. Allow it to come to a whipped cream-ish consistency.

If you were impatient (like me) and your cream didn’t harden, mix it per the recipe, then throw it back in the fridge.

Top your cupcakes with the frosting. Top with dried coconut or fresh berries if you choose!

 

Seriously, though. These were effing delish.