These cupcakes were a total hit with all the kids and Dad for my step daughters birthday party.  I did not tell any of them that they were grain free or gluten free until after they gobbled them down.  Everyone was so shocked because they are so moist, just like regular cupcakes! You can use coconut sugar or honey or whatever sweetener you prefer to make it Paleo, you just will need to work with the amounts  Coconut sugar is not as sweet as regular sugar, so you will have to use quite a bit more coconut sugar. This batter will thicken as it sits, so you may need to add small increments of water as you wait for cupcakes to come out of oven.  This recipe makes at least 22 cupcakes.

Dry Ingredients

1.5 cups of sugar

1 cup of Jeb Foods Cassava Flour

1 cup almond flour

¾ cup cocoa or cacao

½ cup arrowroot flour

1 tsp baking soda

1 tsp pink salt or sea salt

½ tsp cream of tartar


Wet Ingredients

2 cups water

½ cup melted butter or vegan butter of choice

3 eggs

Combine all dry ingredients in a large mixing bowl.  Add wet ingredients and whisk until smooth. Pour batter into cupcake pan, lined with cupcake liners ¾ full.  Bake for 18 minutes at 350 degrees. Let cupcakes cool for a few minutes before removing from pan. Once completely cool, frost with any topping you like.