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Bulletproof Vanilla Cupcakes Infused With Upgraded Chocolate Oil

October 12, 2017

THIS IS ONE FAT CUPCAKE! Good fats though! This Bulletproof cupcake is filled with good fats from brain octane oil, cacao butter, coconut oil, and let's not forget, the frosting is made almost entirely of grass-fed ghee and coconut cream. If you're still afraid of good fats and looking for products that say 'Low-fat'...you've got some major reading to do. Here's an easy read, by Dr. Mark Hyman, to brush up on your knowledge on good fats vs bad fats. You're welcome.

 

 

You can make miniature cupcakes or standard size cupcakes with this recipe. One recipe will yield approx. 30 mini cupcakes and 12 standard cupcakes! If you want to see me making these cupcakes, you have three options:

 

1. Attend the Bulletproof 5th Annual conference this weekend (Oct 13-15, 2017), I'll be doing a demo on Saturday 4pm. This 3-day conference is filled with A-list speakers to motivate you and teach you about biohacking and health. No, they're not paying me to endorse this. Get your tickets at: 

https://tickets.bulletproof.com/

 

2. Tune in to the demo live via social media! Follow @paleocollective here

 

3. Hire me and eat the whole batch by yourself. (Hai! natalie@paleocollective.com)

 

Side note*** quick thanks to my partner E.E who I got the chocolate oil ratio from... before I Paleo-fied/ Bulletproofied it. I argued with him during a midnight brainstorming session about wanting to make these cupcakes while he suggested making Panna Cotta(!?)...umm no. These cupcakes are phenomefuckingnal. #ChefCoupleProblems 

 

RECIPE

 

Upgraded chocolate oil:

 

1/2 cup brain octane oil 

3/4 cup chopped chocolate bar (Bulletproof original dark chocolate, about 1 3/4 bar)

1/4 cup raw cacao powder 

 

  1. Combine everything in a heat proof bowl on a double boiler and whisk to fully combine

  2. Remove bowl from heat and let cool till room temperature

Vanilla Cupcakes:

 

6 large organic pasture-raised eggs

¾ cup coconut flour

½ cup coconut oil 

3/4 cup raw honey (or sweetener of your choice)

1 tbsp vanilla extract

¼ tsp pink himalayan salt

¾ tsp baking powder

 

  1. Preheat oven to 350 F and line your muffin pans with cupcake liners

  2. Combine all the wet ingredients in a mixer, and in a separate bowl, combine all the dry ingredients

  3. Add the dry ingredients to your wet ingredients in the mixer and mix until completely smooth

  4. Equally divide the batter amongst the cupcake liners (fill about 2/3 of the cup) If you're making standard large cupcakes, bake for 16-18 minutes. If you're making mini cupcakes, bake for 12-14 mins. To check if the cupcakes are done, insert toothpick in the center and the toothpick should pull out clean!

  5. Once done, let it slightly cool for 10 minutes before transferring cupcakes out of the liners onto a cooling rack. Let your cupcakes cool completely before frosting

 

 

Frosting: 

 

1 cup Bulletproof grass-fed ghee  (FYI: s**t ghee is a pale yellow color while nutrient-densed/ high quality ghee has a deep vivid yellow color!)

2 tbsp cold coconut cream (scrape the top part of a chilled can of full fat coconut milk)

2/3 cup raw honey

4 tbsp arrowroot flour
4 tsp coconut flour

 

  1. Place your mixing bowl in the freezer for 10 minutes while you measure out your ingredients

  2. Remove the bowl from the freezer and combine all the ingredients with the exception of the coconut cream

  3. Beat on high speed until the mixture increases in volume and has a light yellow color instead of the dark yellow you started off with from the ghee

  4. Add the coconut cream 

  5. Chill in the fridge for 20 minutes before putting in a pipe bag and frosting your cupcakes.

 

Garnish:

 

Crumbled Bulletproof collagen brownie bites

 

To Assemble:

 

Use a 1M piping tip inside your piping bag to beautifully frost your cupcakes- in a circular motion from the outside going in and ending in the center! I use Wilton 1M tip which costs $1.99 and makes all that much of a difference. Alternatively, you can also just snip the corner of a ziplock bag and frost your cupcakes. I will say though that this Wilton 1M piece of magic is the difference between the poop emoji looking frosting vs a professional looking frosting...

After your frosting is done, get your pipette, squeeze the entire tip with the air space, while holding that pressure, dip the narrow end into the chocolate oil and slow release the pressure to suck in the chocolate oil. Stick the semi-filled pipette at a 45 degree angle on the cupcake. Garnish with crumbled Bulletproof collagen brownie bites!

 

 

 

 

 

 

 

 

 

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